For the ricotta and apricot salad, first prepare the apricots. For the stuffed apricots ricotta chop dried tomatoes and mix with zatar and ricotta. Season to taste with salt and pepper.
Cut the apricots in half and scoop out a little with a small spoon. Brown in a pan or in the oven for about 5 minutes. Then roast the pine nuts briefly in a pan.
Then fill the roasted apricots with ricotta mixture. Wash green salad and drizzle with vinaigrette of choice. Arrange on plates and garnish with mozzarella balls, tomatoes and the roasted apricots.
Sprinkle with pine nuts and herbs of choice and serve.
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