Salmon tartare with acacia honey and ricotta cheese on a bed of arugula, with honey vinaigrette

Wash and cut the salmon. In a bowl, mix the honey, mustard, Tabasco, onion, and chopped gherkins, minced garlic, salt, and pepper. Add the chopped salmon, mix well, and prepare four separate portions. Refrigerate for about an hour. Prepare the honey vinaigrette, taking care to mix all the ingredients well. Prepare four plates, each garnished with a bunch of well-washed arugula dressed with the honey vinaigrette. Remove the four portions of salmon from the refrigerator at least 10 minutes before serving. Place the salmon on the arugula, arranging a generous spoonful of ricotta cheese next to each portion. Sprinkle with chives and serve.