*****48/56 BAKED RICOTTA TART WITH ARUGULA SALAD



See May 20 for review



Delicate balance of flavors, like a respectful conversation.

 RECIPE 48/56 BAKED RICOTTA TART WITH ARUGULA SALAD






INGREDIENTS

2 lemons
1 3/4 cups whole milk ricotta cheese
6 ounces reduced - fat cream cheese (Neufchatel), softened
3 egg whites
1 Tbsp fresh thyme leaves, finely chopped
3/4 tsp salt, divided
1/4 tsp coarsely ground black pepper
1/2 cup dried cherries, halved
1/2 cup Cherry Balsamic Vinegar (or regular balsamic vinegar)
1 1/2 Tbsp Orange Oil (can use canola oil)
1 small fresh fennel bulb
2 cups seedless red grapes
12 cups loosely packed fresh arugula or arugula/spinach

DIRECTIONS
PREP TIME:  20 minutes if you prepare the tart the night before.  12 servings.  170 calories each.

1.  Preheat oben to 350 F.  For tart, lightly spray sides of Springform pan with nonstick cooking spray.  Zest lemons to measure 1 1/2 Tbsp.  Combine lemon zest, ricotta, cream cheese, egg whites, thyme, 1/2 tsp of the salt and black pepper in Stainless Mixing Bowl.  I used my KitchenAid.  Beat on medium-high speed of electric mixer 30 to 45 seconds or until well blended.

2.  Pour ricotta mixture into pan; spread evenly with small spreader.  Bake 25 to 30 minutes or until center is set when gently shaken.  Remove pan from oven to Cooling Rack, cool 10 minutes.  Run releasing tool around sides of tart to loosen from pan.  Remove collar from pan.  Replace collar; cover tart with aluminum foil and refrigerate 2 hours or overnight.  If refrigerate overnight, let stand at room temperature 30 minutes before serving.

3.  Combine cherries and vinegar and microwave 60 seconds or until hot.  Place in refrigerator; cool completely.  Strain cherry mixture through strainer into small bowl,  pressing out excess vinegar;  set cherries aside.  For vinaigrette, add remaining 1/4 tsp salt and oil to vinegar in bowl; whisk well

4. For salad, thinly slice fennel.  Cut grapes in half.  Combine fennel, grapes and arugula and mix well.  Cut tart into 12 slices.  Serve with salad; top tart with cherries and drizzle salad and tart with vinaigrette.