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
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.
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.