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Recipes

Ricotta and Clementines With Date Vinaigrette

By Lauren Schaefer

4.9

(14)

This image may contain Food Dish Meal Plant Platter and Produce
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.

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)

Need to make a substitution?

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.

Explore Bon AppétitSaladRicottaCheeseClementineCitrusFruitDateDried FruitWinterQuickEasySideNut-FreeDinnerBasically