Tomato and Nectarine Salad with Ricotta

Ingredients

  • 6 Tbsp. orange infused olive oil (see note)
  • 3-4 leaves fresh basil
  • 3 Tbsp. verjus or lemon juice
  • Coarse salt, such as Maldon
  • 1 Lb. mixed heirloom tomatoes
  • 2-3 ripe nectarines (or peaches)
  • 2 Oz. fresh ricotta cheese (sheep's milk is best)
*NOTE- If you can’t find any orange, tangerine or blood orange oil, add some orange zest to the oil and let it sit for a while or overnight. It really complements the orange in the Soleil Mimosa Classic.

Directions

  • In a small blender, puree the oil, basil and lemon juice, season to taste and set aside 
  • Slice the tomatoes and nectarine and arrange on a plate
  • Season with salt and pepper
  • Scatter with pieces of ricotta
  • Drizzle with the basil truffle dressing 
  • Serve the Tomato and Nectarine Salad with Soleil Mimosa Orange and slabs of fresh country bread or baguette