Add shredded rotisserie chicken to this salad to make it a meal if you like.
How to Make It
Whisk together oil, Chardonnay vinegar, lemon zest and juice, shallot, and honey in a large bowl.
Thinly slice snap peas lengthwise (about 4 slices each). Add snap peas, chicken, ricotta, and onion to dressing in bowl. Tear mint leaves directly into bowl. Sprinkle with salt and pepper. Stir salad until well combined. Sprinkle with almonds.
Salad may be covered and stored in refrigerator up to 2 days.
From Food and Wine Magazine