Step 1: Prepare the Pickling Liquid. In a small saucepan, combine apple cider vinegar, water, honey, and a pinch of sea salt. Bring to a gentle simmer over medium heat, stirring until honey and salt are dissolved. Remove from heat and let cool slightly.
Step 2: Pickle the Blackberries. Gently place fresh blackberries into a heat-proof jar or bowl. Pour the slightly cooled pickling liquid over them, ensuring all berries are submerged. Let sit at room temperature for at least 30 minutes, or refrigerate for up to an hour.
Step 3: Assemble the Ricotta Base. On a serving platter or individual plates, generously spread the fresh ricotta cheese. Use the back of a spoon to create swirls. Season lightly with flaky sea salt and fresh black pepper.
Step 4: Arrange the Salad. Carefully drain the pickled blackberries from their liquid and arrange them artfully over the ricotta. You may spoon a tiny bit of the pickling liquid over the berries for extra flavor.
Step 5: Garnish and Serve. Finish with a generous scattering of fresh mint and basil leaves. Drizzle with extra virgin olive oil and sprinkle with additional flaky sea salt and black pepper. Serve immediately.