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Ricotta and Clementines with Date Vinaigrette
Cheese and fruit masquerade as a salad in this dish best served with crusty bread.
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whole-milk ricotta
8 oz
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2
clementines
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2
Medjool dates
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handful of arugula
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1
tablespoon
extra virgin olive oil
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kosher salt
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freshly ground pepper
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crusty bread
for serving
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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! :D