Seasonal Arugula Salad with Citrus Vinaigrette, Buttermilk-Ricotta Cheese and Cinnamon Sugar Crisps - Wish Farms

Seasonal Arugula Salad with Citrus Vinaigrette, Buttermilk-Ricotta Cheese and Cinnamon Sugar Crisps

1 hour and a half

This recipe was created Masterchef winner, Whitney Miller, who paired up with Wish Farms, The Epicurean hotel and Elevage restaurant to bring us some of her delicious Florida Blueberry Season inspired recipes! Her sweet, southern charm and cooking style meshes homegrown comfort food with modern creative flavor choices for a fun and unique twist. Buy her cookbook for more amazing recipes!


  • 3 Slices Prosciutto ( about 1 and 1/2 ounces)
  • 1/2 teaspoon extra-virgin olive oil
  • 1 pineapple
  • 1/2 cup blueberries
  • 3 ounces baby arugula
 Citrus Vinaigrette
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1 tablespoon honey
Buttermilk Ricotta Cheese Makes one ricotta cheese ball
  • 4 cups good- quality whole milk
  • 1 cup buttermilk
  • 1/4 teaspoon fine sea salt
Cinnamon and Sugar Crisps Makes about 30 crisps
  • 1 loaf Cinnamon Raisin Bread
  • 2 tablespoons butter
  • 2 tablespoons pure cane sugar


  • Preheat the oven to 375 degrees F.
  • Line a baking sheet with parchment paper. Lay the prosciutto flat on the pan and bake until the fat turns golden grown and the meat is dark, 12 to 15 minutes. Transfer the prosciutto to paper towels to drain (it will crisp as it cools). Break into large pieces.
  • Heat a grill pan over medium-high heat. Brush with some of the olive oil. Working in batches, grill the pineapple slices until lightly charred, 30 seconds to 1 minute on each side.
  • Place the arugula in a medium bowl. Add a few tablespoons of the Citrus Vinaigrette and lightly toss to coat.
To assemble the salads, spread 2 tablespoons of the Buttermilk-Ricotta Cheese in the middle of 4 salad plates. Top with the dressed arugula. Arrange the grilled pineapple slices, blueberries and crispy prosciutto around the greens. Sprinkle with cracked black pepper. Lay a Cinnamon and Sugar Crisp on each salad, and serve immediately. Directions for the Citrus Vinaigrette: 
  • In a small bowl, mix together the lemon and orange juice with the honey. Whisk in the olive oil until emulsified and thickened. Season with salt to taste.
Directions for the Ricotta Cheese:
  • To make the cheese; combine the milk and buttermilk in a medium saucepan over medium-high hear. Bring to a low boil, stirring constantly with a wooden spoon.
  • Reduce the heat to medium, and cook until the curds separate from the whey, 10-15 mins, gently stirring constantly.
  • Remove pan from the heat.
  • Line a large sieve with cheesecloth and place it over a deep bowl. Pour the milk mixture through, trapping the curds in the cheesecloth.
  •  Gently fold the salt into the curds and let the cheese drain for 15 minutes. Bring the cheesecloth around the curds to form a ball and extract some of the liquid by gently squeezing. Discard the liquid.
  • Server the ricotta cheese at room temperature or store in an airtight container in the refrigerator for up to 3 days.
Directions for Cinnamon and Sugar Crisps:
  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
  • Using a serrated bread knife cute the bread diagonally into thin slices. Transfer to the baking sheet.
  • In a microwave-safe bowl, melt the butter int he microwave. Lightly brush the tops of the slices with the melted butter and sprinkle with the sugar.
  • Bake for 10 minutes or until lightly golden brown and crisp. Transfer to  a wire rack, and let cool completely.
  • Store the crisps in an airtight container for up to 1 week.