Ricotta and Clementines with Date Vinaigrette

Remove pits from 2 dates. Slice in half lengthwise, then thinly slice. Transfer to a small bowl.

Slice 2 clementines in half crosswise. Pick out any exposed seeds and discard. Peel 2 halves, then separate into segments.

Using a fork or citrus reamer, juice remaining halves over sliced dates; season with salt and pepper and toss.

Mix 8 oz. ricotta, 1 tsp. salt, and ½ tsp. pepper in another small bowl. Smear across a serving plate.

Scatter clementine segments over ricotta. Top with a small handful of arugula.

Spoon date dressing over, then drizzle with oil. Serve with bread alongside.