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Ricotta and Clementines with Date Vinaigrette

Lauren Schaefer
  • minutes
  • Serves 4

INGREDIENTS

2

Medjool dates

2

clementines

1 tsp

kosher salt, plus more

1/2 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)