Strawberry Arugula Salad with Ricotta Topping

4 pints strawberries, washed, hulled, and sliced into quarters
1 pint raspberries, washed and blotted dry
1-2 cups sliced almonds
1 small bag arugula, sliced into thin ribbons
Kosher salt
2 lemons, zested and juiced
1 1/2 cups fresh, drained ricotta cheese
2 tablespoons sugar (or more, to taste)
1/2 teaspoon nutmeg

1. Toss the strawberries, raspberries, almonds, and sliced arugula with a pinch of kosher salt and the zest of 1 lemon.
2. For the dressing:  In a separate bowl, mix the lemon juice and remaining lemon zest with the ricotta, sugar, and nutmeg. Taste and sweeten to taste, if necessary.
3. Serve the salad with the dressing on the side.