Savory Citrus Salad with Ricotta and Olives
Peel the oranges, remove the white pith completely and cut into large pieces (or section). Whisk together 5 tablespoons olive oil, thyme and lemon juice and season with salt and pepper. Trim the chiles, add to the oil mixture and let stand 30 minutes.
Arrange the orange pieces with the olives on a large plate. Crumble the ricotta over the top and sprinkle with the rosemary sprigs. Drizzle with the dressing and serve with fresh white bread.