What would you do if you came home one day to a nice bunch of squash blossoms waiting for you by the front door? No note. No message. No hint as from where they came.

Now let's say you live in the heart of the big city where people of questionable sanity pass you on the sidewalks every day.

Let's also say that you are going out of town that very afternoon. You know those blossoms will have bloomed and faded by the time you return from yet another glamorous weekend in Palm Springs.

Suddenly you are faced with a choice. What would that choice be? Now don't look at the photo or read the title of this post– 'cuz that would be cheating.

Do You:

• A) Drop them in the compost bin, after all you live in Hollywood. Freaks abound.
• B) Assume they are from a nice neighbor with a vegetable patch, and call to investigate.
• C) Make quesadillas immediately before whomever dropped those blossoms figures out what happened.

And just so you know there is only one correct answer.

Today my post is going to be as quick and easy as this Squash Blossom and Ricotta Salad. So don't expect a lot of blah blah blah out of me today.

You see I was down at the Hollywood Farmers Market with Angela from Spinach Tiger this morning. We had a great time cruising the market and talking about food. The summer choices that the market holds are almost limitless right now. But I have been waiting for squash blossoms and there they were today. So there was no hemming and hawing from me. I picked up a couple of bunches and decided I'd make my mind up about what to do with them once I got home.

Now squash blossoms certainly deserve the royal treatment. I could have pulled out all the stops and brought you something quite spectacular. But I am in the mood for simple. So as good as these can be stuffed and fried I decided to use the beautiful zucchini flowers I bought in the simplest of salads. Besides who says simple can't be spectacular.

But creating a salad with these petit fleur is a balancing act in my opinion. Squash blossoms have a very delicate flavor. Mild greens, creamy cheese and a few herbs are all that is needed to highlight their best qualities.

With a salad like this the vinaigrette you choose is super important. I am not saying it is the central element, but without a proper dressing this salad could be a little unfocused. I am making a lemony topping. The bright punch of acid is nice with the creamy avocado, but it will also compliment (rather than overpower) the soft lettuce and sweetly floral squash blossoms. Use the very best extra-virgin olive oil you have too, the green quality will be just right in this instance.