Squash Blossom and Ricotta Salad

Ingredients

• 1 teaspoon dijon mustard 
• 4 servings variety of summer herbs minced
• 2 tablespoon juice of lemon 
• 4 tablespoon olive oil 
• 1 cup ricotta cheese crumbled
• 2 cup squash blossoms 
• 3 tablespoon sunflower seeds toasted

Equipment

• bowl
• whisk
• melon baller

Directions

1. In a large serving bowl whisk together lemon juice, oil, mustard, salt and pepper.
2. Add lettuce and squash blossoms, sun flower seeds and avocado slices until well coated. Using a small scoop or melon baller top the salad with ricotta balls.
3. Garnish with a pinch of mixed herbs of your choice and serve.