Peppered Ricotta with Honey and Toasted Walnuts

Silky ricotta whisked with olive oil and cracked black pepper, finished with honey, toasted walnuts, and mint. It offers a sweet pause beside the steaming counters and garum-scented jars of Pompeii in Lentils in the Counter Pots.

Serves 4

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Ingredients

• 2 cups whole milk ricotta
• 3/4 cup walnut halves
• 1/3 cup honey
• 1 tsp freshly ground black pepper
• 1/4 tsp coarse sea salt
• 2 tbsp extra virgin olive oil
• 8 fresh mint leaves

Instructions

1. 1Toast walnuts in a dry skillet over medium heat until fragrant, about 5 minutes, then roughly chop.
2. 2Whisk ricotta with olive oil, half the black pepper and sea salt until smooth.
3. 3Spoon ricotta mixture onto plates or into bowls.
4. 4Drizzle generously with honey and remaining olive oil, scatter toasted walnuts, mint leaves and final grind of black pepper.