We're growing micro greens at the ranch now and featuring them in our Friday demos. Last week we topped them with mixed stone fruit and ricotta salata. Stop by the shop today around lunchtime and sample the peppery mix of young pea shoots, sunflower sprouts, red russion kale and persian cress with heirloom tomatoes...
Micro Greens with Stone Fruit & Ricotta Salata
16 ounces micro greens
1/4 C. ricotta salata, crumbled
~1/2 C. sliced stone fruit (we used white peaches and plums)
juice of half a lemon
freshly ground black pepper and salt, to taste
McEvoy olive oil
Gently toss micro greens with fruit, cheese, lemon juice, salt and pepper. Add enough McEvoy olive oil to lightly coat the greens and toss well.