Baked Ricotta with Tomato Vinaigrette

From Good Housekeeping


Total Time: 1 hr 15 min
Prep Time: 15 min
Oven Temp: 375
Ingredients

2 lemons
32 ounce(s) part-skim ricotta cheese
Salt and pepper
1/2 teaspoon(s) Dijon mustard
1/4 cup(s) olive oil
4 tomatoes
1 bag(s) baby greens

Directions

Preheat oven to 375 degrees F. From lemons, grate 1 teaspoon peel and squeeze 3 tablespoons juice. Set aside.

Spray 9-inch glass or ceramic pie plate with nonstick cooking spray.

In medium bowl, stir lemon peel, ricotta, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Spread ricotta mixture evenly in prepared pie plate. Bake 1 hour or until cheese is lightly browned. Let stand 10 minutes to allow cheese to set. Slice into 12 wedges.
Meanwhile, in medium bowl, whisk together lemon juice, Dijon, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk in olive oil in slow steady stream until blended. Stir in chopped tomatoes.

To serve, place 1 ricotta wedge along with some greens on each of 12 serving plates. Top greens and ricotta with tomato vinaigrette.