About the Recipe
1 tablespoon honey
1 teaspoon lemon juice
1 cup whole milk ricotta cheese
2 tablespoons unsalted butter
1 large bunch radishes, greens removed and halved lengthwise
½ teaspoon kosher salt
2 cups watercress
3 tablespoons toasted sunflower seeds
Freshly ground pepper
Combine honey and lemon juice in a small bowl. Set aside. Whisk ricotta cheese vigorously (or use an electric mixer) in a large bowl until light and fluffy. Set aside.
Heat butter in a large skillet over medium heat until melted. Add radishes, cut side down and sprinkle with salt. Cook, without turning, and baste the radishes with butter from time to time, until the butter and radishes are beginning to brown. (About 6 minutes.)
Reduce heat to medium-low. Add water; cover, and cook until radishes are just tender, about 3 minutes more. Increase heat to medium-high. Add the honey mixture and cook, stirring, until the mixture bubbles and thickens to coat to the radishes, 1-2 minutes. Remove from heat.
Spread about ¼ cup of the whipped ricotta cheese on each of 4 small salad plates. Top ricotta with ½ cup each watercress. Divide radishes among the plates and drizzle with the sauce left in the pan. Garnish with sunflower seeds and freshly ground pepper to taste.