Oranges and Cream
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Time to read min
10 minutes
0 minutes
4
Ingredients
- ¼ cup (or more) Nocellara or Medium Intensity Extra Virgin Olive Oil
- 1-2 tsp Sicilian Lemon Aged White Balsamic Vinegar
- 4 Clementines
- 2 Satsuma mandarins
- 1 Sumo mandarin
- 2 handfuls of micro greens, Arugula
- Jacobsen Sea Salt to season
- Zest from half of a Lemon
- ½ cup Ricotta Cheese
***Note: All orange types will work. Pick your favorites! 4-6 ounces of Burrata can be used in place of Ricotta.
Directions
This recipe is extremely versatile and can be served along side just about any dish. Perfect for those hot summer days and delish summer grilling.
Step 1
Peel the mandarins and clementines (or any other available varieties), separate the segments, and remove pith.
Step 2
Place the mandarins and clementines in a bowl or on a platter. Add the micro greens and ricotta.
Step 3
Generously drizzle Nocellara Extra Virgin Olive Oil over the ingredients. I added an extra 3 second drizzle over the top of the ricotta.
Step 4
Add 1 to 2 tsp of Sicilian Lemon Aged White Balsamic. Finish by adding lemon zest and a big pinch of flake salt over the ingredients. Serve and enjoy!
