8 blood oranges (12 if very small)
3/4 cup ricotta
1/2 teaspoon finely chopped rosemary
2 teaspoons finely chopped parsley
extra virgin olive oil
fresh ground pepper
12 sprigs of watercress or other cress-like green (arugula can be used)

Neatly peel the whole oranges with a knife by slicing downward with a knife.
Slice the whole peeled fruit into rounds and arrange on a platter or on 4 salad plates.
Place spoonfuls of the ricotta (fresh is best) onto a portion of the plate, sprinkle with the fresh herbs and drizzle the oranges with olive oil.
Grind fresh pepper over the entire plate, add a pile of the greens to one side and serve to your admiring guests.