Find the way to your love’s heart through these fresh beet raviolis! The combination of piquant Blue cheese and bright parsley makes this salad a must for all your special occasions.

What you need:

Vinaigrette:
4 tablespoons orange juice
3 tablespoons olive oil
1 tablespoon orange zest
pinch salt
Beet Ravioli:
4 large cooked beets, roasted or boiled
¼ cup Castello-Rosenborg® Crumbled Blue cheese
¼ cup chopped Italian parsley
2 tablespoons Labne or ricotta cheese
6 hazelnuts, chopped
1 tablespoon minced scallions
1 tablespoon fresh orange zest
pinch sea or kosher salt
Salad:
2 cups baby wild arugula
Utensils: 2-inch to 2 ½ inch heart shape cookie cutters

What you do:
1. Whisk together the orange juice, olive oil, orange zest, and salt. Set aside.
2. Peel outer skin off beets. Cut beets into ¼-inch slices. Press one heart shape from each beet slice, remembering you will need 2 hearts for each ravioli or 6 per plate. Set aside.
3. Combine Blue cheese, parsley, Labne cheese, hazelnuts, orange zest, and salt.
4. In a bowl, toss greens with remaining vinaigrette. Arrange salad on the plate with the beet hearts and serve.