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Clementines and Pistachios with Ricotta Salata
Total 10 mins, includes cooling time
Active 10 mins
Makes 4 to 6 servings
    • 1/2 cup coarsely chopped pistachios
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon honey, plus more as needed
    • Flaky salt and freshly ground black pepper
    • 2 teaspoons fresh lemon juice, divided
    • 1 1/2 pounds ripe clementines and/or tangelos, peeled and cut into 1/2-inch pieces
    • 6 ounces ricotta salata, shaved into thin slices
    1. Combine pistachios and oil in a small skillet over medium heat. Cook, stirring often, until nuts are golden brown, about 5 minutes. Remove from heat and stir in honey; season with salt and lots of pepper. Stir in 1 teaspoon lemon juice until combined; taste dressing. Adjust with more honey, salt, pepper, and/or lemon juice until balanced, if needed.
    2. Arrange clementines on a platter or large plate. Sprinkle with salt and drizzle with remaining 1 teaspoon lemon juice. Scatter cheese over, then drizzle dressing on top.

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