INGREDIENTS
6 cups
Arugula
1 can
Black-eyed peas
1
bunch Green onions
1 pint
grape tomatoes
1 lb
Summer squash, yellow
1 tbsp
Dijon mustard
1 tbsp
Honey
1
Sea salt, Coarse
25 tsp
Olive oil, extra-virgin
1/4 cup
Rice vinegar
1 cup
Ricotta cheese, good-quality