Gigi
Heirloom Tomato and Arugula Salad

Ricotta Puree Ingredients:
1 cup ricotta cheese
1 lemon (zest only)
1 teaspoon maldon salt

Instructions:
Blend all ingredients until smooth

Tomato Salad Ingredients:
1 cup baby arugula
1/2 cup heirloom tomato (diced)
1/2 cup hearts of palm (cut on a bias)
1/2 cup baby cherry tomato
1 tablespoon red onion (julienned)
1/2 tablespoon olive oil
1/2 tablespoon white balsamic vinegar
1 teaspoon maldon salt
1 pinch shisho leaves

Nori Cracker Ingredients:
1 rice paper
1 tablespoon nori seaweed
1 tablespoon togarashi (any well-stocked spice aisle will have it)
1 teaspoon kosher salt

Instructions:
Blend nori and Togarashi until smooth. Bake/fry rice paper at 350 degrees until crisp. Reserve on a plate. Season with salt, nori and Togarashi mix.

Spread one tablespoon of ricotta cream on a chilled plate. Toss salad and plate on top of the cream. Garnish with shiso. Arrange pieces of nori cracker on top.

Gigi, 3470 North Miami Avenue (between Northwest 34th and Northwest 35th Streets); 305-573-1520.

Photo: Courtesy Gigi