Ricotta and Clementines with Date Vinaigrette
Cheese and fruit masquerade as a salad in this dish best served with crusty bread.
Ingredients
- whole-milk ricotta 8 oz
- 2 clementines
- 2 Medjool dates
- handful of arugula
- 1 tablespoon extra virgin olive oil
- kosher salt
- freshly ground pepper
- crusty bread for serving
Instructions
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Pit and thinly slice your dates. Place in a small bowl and set aside.
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Slice two clementines in half cross-wise. Pick out any seeds, then peel both half and separate into segments.
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Juice remaining halves over dates, season with salt and pepper, and toss to coat.
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Mix ricotta, salt, and pepper in a bowl. Spread and dollop this to create a base on a plate.
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Sprinkle clementines over the ricotta then place arugula leaves on top.
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Spoon dressing over and drizzle with olive oil.
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Serve with crusty bread. Enjoy! 😀
