This recipe was inspired by Food Magazine
1/2-1 bag of organic arugula
1/2-1 cup of organic whole milk ricotta cheese
1/4-1/2 cup of kalamata (also known as greek) olives
1/4-1/2 cup of jared artichoke hearts
fresh squeezed lemon juice
sea salt, pepper
Place all ingredients onto a platter in anyway you’d like. Drizzle with olive oil, lemon juice, and sprinkle a little sea salt and pepper.