This light and bright salad serves 6 and is perfect for summer entertaining! Crumbled feta cheese can be substituted for the ricotta salata.
1 teaspoon Edmond Fallot Old Fashion Grain Mustard
12 ounces grape tomatoes, quartered
1/2 cup Kirby cucumbers, sliced into 1/4″ discs
2 ounces (2 cups) baby spinach, sliced 1/4 inch thick
1 ½ cups basil leaves, chopped coarse
3 ounces ricotta salata cheese, crumbled (3/4 cup)
⅔ cup pitted kalamata olives, sliced
½ cup pine nuts, toasted
Zest of 1 lemon
1 bunch chives, cut into 1/4-inch pieces (1/4 cup)
1. Heat 1 tablespoon oil and couscous in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and 1/2 teaspoon salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Transfer couscous to rimmed baking sheet and let cool completely, about 15 minutes.
2. Whisk vinegar, mustard, 1/8 teaspoon salt, lemon zest and remaining 3 tablespoons oil together in large bowl. Add couscous, tomatoes, Kirby cucumbers, spinach, basil, 1/2 cup ricotta salata, olives, 6 tablespoons pine nuts, and chives and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup ricotta salata and remaining 2 tablespoons pine nuts and serve.