Clementines and Pistachios with Ricotta Salata

Ingredients

• 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

Directions

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.