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1. Toss blanched raw peanuts in 2 t. peanut oil. In 350ºF oven, roast for 15 minutes or until golden.

2. Adjust oven to broil. Lightly coat tomato and bell pepper with 1 t. peanut oil; place on roasting pan 4-5 inches below broiler. Turning occasionally with tongs to broil evenly, char tomato and pepper. Remove from heat; cool. Peel blistered skin of tomato and pepper over bowl to catch juices. Strain juice; set aside. Dice tomato and pepper. Add reserved juice to tomato/pepper mixture.

3. In small bowl, combine field peas and boiled peanuts. Add diced tomato/pepper mixture, sherry vinegar and remaining 2 T. peanut oil. Season lightly with salt.

4. Divide ricotta among four individual shallow bowls. Spread ricotta across center of each bowl; spoon salad ingredients over ricotta. Top each salad with toasted peanuts. Sprinkle with mint and basil.

For boiled peanuts:
In large stockpot with lid, combine peanuts, water, salt and vinegar. Bring to a simmer over high heat; cover. Reduce heat to medium-low; simmer for a minimum of 4 hours, or until peanuts are tender.

For lemon ricotta:
In glass bowl or measuring cup, combine lemon juice, zest and salt; stir to dissolve salt. Set aside. In 6-quart stainless steel pot, combine milk and cream. Turn heat to medium. Strain lemon juice mixture to remove zest; add to milk/cream mixture. When milk/lemon mixture starts to simmer, remove from heat. Allow to sit, undisturbed, in pot until temperature reaches 80ºF. Ladle mixture into cheesecloth-lined sieve over tall container. Allow cheese to drain until reaches desired consistency. Save some whey to stir in if cheese gets too firm.