Step 1

Preheat oven to 200°C. Place the ricotta, garlic, parmesan, parsley, flour, nutmeg and egg in a bowl and season. Beat with electric beaters for 2-3 minutes until smooth. Divide among four greased 1-cup (250ml) ovenproof dishes. Lightly drizzle over extra oil and bake for 20-25 minutes until golden.

Step 2

To make the salad, whisk the oil, lemon juice and honey in a bowl, then season. Pick watercress sprigs, and core and thinly slice the pear. Add watercress and pear to dressing with the radicchio, onion and walnuts, and toss to combine.

Step 3

Serve baked ricotta with the salad and shaved parmesan.