Name: Mesclun and Ricotta Salata on Grilled Garlic Toasts
Yield: Makes 8 servings
Ingredients: 2 large lemons; 4 teaspoons honey; 1/8 teaspoon salt, or to taste; 1/8 teaspoon black pepper, or to taste; 3/4 cup olive oil; 4 (1/2-inch-thick) slices country-style bread, halved diagonally; 1 large garlic clove, halved crosswise; 8 oz mesclun (8 cups); 3/4 lb grape tomatoes, halved; 6 oz ricotta salata, thinly sliced

Like feta cheese, ricotta salata is made from sheep's milk, but it is milder and nuttier. Avoid prepackaged cheese if possible (most cheese stores will cut it from a wheel for you). It keeps for up to three weeks in the refrigerator.

Active time: 40 min Start to finish: 40 min

Cooks' note:

·Zest can be blanched (and dried) 1 day ahead and chilled, wrapped tightly in plastic wrap.

Recipe notes

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