Preheat the oven to 180 degrees Celsius.
Finely chop the herbs and combine in a small bowl with the cornichons and olive oil. Spoon the mixture evenly into 6 lightly oiled muffin dishes. Spoon over the ricotta cheese and then bake in the oven for 25 minutes until the ricotta is slightly golden on top.
Mix the dressing ingredients together. Arrange the salad greens and sliced tomatoes on individual plates and dress each with a teaspoon of dressing. Remove the baked ricottas from the oven and gently ease them from the tray. Lay them onto a slice of rye toast and place on top of the salad. Drizzle another teaspoon of dressing over the ricotta toast and serve with cracked black pepper.
Note : Ricotta contains more lactose than hard fermented cheeses. Hard fermented cheeses contain much more fat. Baking ricotta may make it more tolerable for people with slight lactose intolerance.
Makes 6 servings