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Ricotta and Clementines With Date Vinaigrette

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Photo by Chelsie Craig

This is actually just a way to serve people a big old pile of seasoned cheese and pretend like it's a salad or something. That said, it's most delicious during the colder months, when those clementines are at their sweetest.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

2 Medjool dates
2 clementines
1 tsp. kosher salt, plus more
½ tsp. freshly ground black pepper, plus more
8 oz. whole-milk ricotta
Small handful of arugula
1 Tbsp. extra-virgin olive oil
Crusty bread (for serving)

Preparation

  1. Step 1

    Remove pits from 2 dates. Slice in half lengthwise, then thinly slice. Transfer to a small bowl.

    Step 2

    Slice 2 clementines in half crosswise. Pick out any exposed seeds and discard. Peel 2 halves, then separate into segments.

    Step 3

    Using a fork or citrus reamer, juice remaining halves over sliced dates; season with salt and pepper and toss.

    Step 4

    Mix 8 oz. ricotta, 1 tsp. salt, and ½ tsp. pepper in another small bowl. Smear across a serving plate.

    Step 5

    Scatter clementine segments over ricotta. Top with a small handful of arugula.

    Step 6

    Spoon date dressing over, then drizzle with oil. Serve with bread alongside.

TagsSaladRicottaCheeseDairyClementineCitrusFruitDateDried FruitWinterQuickEasySideNut FreeDinnerBasicallyBon Appétit
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