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Ricotta and Clementines with Date Vinaigrette

Ricotta and Clementines with Date Vinaigrette

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.


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

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

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

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

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

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

Recipe by Lauren Schaefer

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Ricotta with Clementines and Date Vinaigrette

Reviews SectionThe arugula was weird IMO, texture-wise.AnonymousColumbia, SC01/10/20This recipe is SO simple and bright and delicious. We tested the recipe a week prior to Thanksgiving hoping we could serve it as an appetizer before the Big Meal. Good news—it's exactly what we were looking for and now my mother has no choice but to be impressed. Right, Mom??AnonymousKansas City, MO11/18/19Great recipe! It's light and bright but seems so upscale for something that only takes a few minutes to throw together. I used mandarins instead of clementines which were fine, just a big bigger than ideal, so I would stick with clementines in the future.AnonymousSan Francisco, CA03/28/18