Whipped Ricotta with Crunchy Shallot Dipping Oil

1. Make the ricotta. Mix the ricotta, lemon juice, lemon zest, and 0.5 tsp salt together with a hand mixer or a whisk and set aside. 
2. Make the oil. Heat ½ cup of the olive oil over medium-low heat, until it is just bubbling with a splash of water. Add the shallots and cook for about 7-9 minutes, until the color begins to get golden. Turn off the heat, then add the garlic, 3 tbsp parsley, 0.5 tsp salt, pepper, and pepper flakes. Stir to combine, then add the remaining olive oil and stir. 
3. Spread the ricotta onto a plate, making sure to create a few divots for the oil, then add the oil into the crevices. Top with a drizzle of honey, the almonds and fresh parsley.