Having just talked about not combining arugula with sweet ingredients, I am going with this recipe anyway. Strawberries of course are not purely sweet, but rather like tomatoes a delicate balance of acid and sugar. And the lemon ricotta is tangy and salty. You can substitute cooked beets for the strawberries.
Soak and drain 4 C. arugula leaves. Spin dry. Chop roughly.
Remove the zest from 1 lemon, then juice it. Add half the zest and juice to 3/4 C. ricotta cheese and whisk to combine. Add salt and pepper to taste.
Cut the stems of 1 basket of strawberries and then cut them in 2-4 pieces. Toss with the remaining lemon zest and juice.
Toast 1/2 C. almonds and toss with the berries. Toss the arugula leaves with the berries, then drizzle the dressing over the salad and toss again.