• Wash and dry produce.

• Quarter lemon. Halve, core, and thinly slice apple. Toast sourdough.

• In a medium bowl, combine ricotta, crème fraîche, half the garlic powder, juice from one lemon wedge, 1 TBSP olive oil, and a big pinch of salt and pepper until fluffy. (For 4 servings, use all the garlic powder, juice from two lemon wedges, and 2 TBSP olive oil.)

• In a large bowl, toss arugula, half the walnuts, and half the apple with a drizzle of olive oil and as much lemon juice as you like. Taste and season with salt and pepper.

• Divide salad and toasted sourdough between plates. Spread sourdough with as much ricotta mixture as you like. Top with remaining apple. Drizzle with hot honey and sprinkle with remaining walnuts. Serve.