Orange, date and pistachios salad

In a pan, dry roast the pistachios for 1 to 2 minutes. Let cool then crush them. Cut the dates in half lengthwise, pit them then slice them into thin sticks.

Peel the oranges by sliding the blade of a saw knife between the skin and the flesh. Cut them into thin rounds or, better still, separate the tops by sliding the knife between each quarter.

Arrange them on a serving dish (or small plates). Add the date sticks and sprinkle with crushed pistachios. Form small quenelles with the ricotta, place them on the oranges.

In a saucepan, mix the honey, orange blossom water and cinnamon. Heat for a few seconds (do not let it boil) and top the orange salad with this mixture. Serve immediately.