Continuing my series of winter desserts in the Spring (whoops!), here is one that is no longer on the menu. We participated in Restaurant Week this January-February and I came up with a riff off of our current cheesecake (on the next post!). It features ricotta cheesecake, pistachio cremeux, Sicilian pistachios, blood orange segments, and blood orange sorbet. We were receiving the most heavenly blood oranges during this time, and something this simple was perfect to showcase the fruit. On a dreary and cold winter day, it's nice to have a bright, citrusy, and refreshing plate in front of you.