Little Gem Boats with Citrus Ricotta, Sautéed Grapes and Crunchy Hazelnuts

Instructions

1. 1

   1. Wash the little gem lettuce, separate 8 to 12 large boat-shaped leaves, and dry them well. Set aside.

2. 2

   2. In a bowl, mix the ricotta with 5 ml (1 tsp) olive oil, the lemon zest, orange zest, 10 ml (2 tsp) lemon juice, half of the chives, 1 g (about 1/6 tsp) salt, and black pepper until creamy but still rustic.

3. 3

   3. Heat a skillet over medium heat, about 350°F / 175°C surface temperature. Add the remaining 10 ml (2 tsp) olive oil and the grapes. Sauté for 2 minutes, add the honey, and cook 2 minutes more, stirring, until glossy and just softened but not collapsing.

4. 4

   4. Fill each little gem leaf with a spoonful of the citrus ricotta. Spoon the warm sautéed grapes on top.

5. 5

   5. Finish with the chopped toasted hazelnuts, the remaining chives, and an extra pinch of salt if needed. Serve immediately to keep the contrast of crisp, creamy, and warm textures.