RICOTTA Loaves: Line 4 (5-3/4x3-1/4-inch) loaf pans (or 2 loaf pans for trial recipe) with parchment paper; spray with cooking spray. Set aside. Combine all ingredients except dressing; press into prepared pans.
BAKE in 335ºF-convection oven 40 to 50 min. or until tops are lightly browned and firm to the touch. Let stand in pans 15 min. Unmold in parchment paper-lined sheet pan. Brush with dressing. Return to oven; continue baking 5 min. Cool completely; refrigerate several hours. Cut each loaf into 8 slices.
SALAD: COMBINE all ingredients except vinaigrette.
FOR each serving: Heat 2 Ricotta Loaf slices under salamander 1 min. or just until warmed. Meanwhile, place about 1 cup of the Salad on serving plate. Drizzle with 1 tsp. of the vinaigrette. Top with ricotta loaf slices.