People usually think of roasted root vegetables in winter, but this is a great way to use what’s coming up in the spring. Small turnips aka Tokyo turnips start popping up right around the time you get strawberries. The tender, sweet golf ball–size beets are at the market, too; and you can pretty much always find great Garnet yams.
Ingredients
Simple Red Wine–Honey Vinaigrette
- ¼ cup extra-virgin olive oil
- 1 small shallot, finely minced
- 2 tablespoons red wine vinegar
- ½ teaspoon honey
- ½ teaspoon kosher salt
- 1 cup fresh whole-milk ricotta cheese
- ½ teaspoon kosher salt
- 6 cranks black pepper
- Roasted and marinated root vegetables
- 1 cup quartered strawberries
- 2 cups arugula
- ¼ cup pistachios, coarsely chopped
How to Make It
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Make the Vinaigrette
- Combine the oil, shallot, vinegar, honey, and salt in a small jar with a tight-fitting lid and shake until it all comes together. Set aside until ready to serve or store in the fridge for up to 3 days. Put it together and Serve
- In a small bowl, mix together the ricotta, salt, and pepper. Stir until smooth and creamy. Schmear the ricotta over a platter. Scatter the root vegetables, strawberries, and arugula over the top. Drizzle with the vinaigrette, scatter the pistachios over the top, and serve.