Whipped Ricotta Salad: Fresh Flavors from Fernwood Cellars

Ingredients

• 1 cup whole-milk ricotta cheese, chilled
• 2 teaspoons olive oil
• 1/8 teaspoon salt
• 1 cup packed fresh basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 1 cup heirloom cherry tomatoes, halved or quartered depending on size
• 18 snap peas, cleaned and cut in half (about 1/4 pound)
• 3 cups baby arugula