Watercress and Ricotta Pecorina
- 1/4 cup vegetable oil
- 2 tablespoons lemon juice
- 6 ounces Ricotta Pecorina
- Freshly ground black pepper
- 2 bunches watercress, rinsed and trimmed
Combine the oil and lemon juice in a serving bowl. Add cheese and season well with pepper. Add watercress, toss ingredients together and serve immediately.
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