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Export 8 ingredients for grocery delivery
Step 1
Place ricotta in a mixing bowl and break up with a fork. Tear basil leaves into pieces, and toss with ricotta. Season with salt and pepper to taste.
Step 2
Place a small dry skillet over medium heat, and add pine nuts. Stir constantly until nuts are darkly golden. Transfer to a small bowl and set aside.
Step 3
Arrange salad leaves on a large platter and sprinkle with Belgian endive. In a small bowl, combine vinegar and olive oil. Add salt and pepper to taste. Sprinkle mixture over salad greens, and toss. Spread pine nuts evenly over greens.
Step 4
Drop small mounds of ricotta mixture onto greens. Dust ricotta with paprika, and garnish platter with basil leaves. Serve.
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