Ingredients:

  • 3 Tbsp Fresh Clementine Juice
  • 1 Tbsp White Wine Vinegar or Champagne Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Runny Honey or Maple Syrup
  • 1/4 tsp Sea Salt
  • 1/8 tsp Freshly Ground Black Pepper
  • 1/4 cup Extra Virgin Olive Oil
  • 8 oz Mixed Leaf Greens (Frisée, Arugula, and Spinach blend)
  • 1 large Fennel Bulb, trimmed and thinly shaved
  • 3 large Clementines, peeled and segmented
  • 4 oz Soft Goat Cheese log (Chèvre), crumbled
  • 1/2 cup Pecan Halves, roughly chopped
  • 1/2 cup Pomegranate Arils (seeds)

Instructions:

  1. Toast the Pecans: Place chopped pecans in a dry frying pan over medium heat. Toast for 3–5 minutes, stirring often, until fragrant and lightly golden. Immediately transfer to a plate to cool completely.
  2. Prepare the Fennel: Trim the fennel bulb, reserving any fronds for garnish. Shave the fennel as thinly as possible using a mandoline or very sharp knife. Place in a large salad bowl.
  3. Prepare the Greens: Wash and thoroughly dry the mixed greens. Set aside.
  4. Combine Wet Ingredients: In a small jar or bowl, combine the clementine juice, vinegar, Dijon mustard, honey/maple syrup, salt, and pepper.
  5. Emulsify: Whisk vigorously until the salt is dissolved and the mixture is well combined.
  6. Slowly Add Oil: Slowly drizzle the olive oil into the mixture while continuously whisking or shaking the jar. Continue until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning.
  7. Segment the Clementines: Cut the top and bottom off the remaining clementines. Using a sharp paring knife, remove all the white pith and peel, exposing the orange flesh. Carefully slice between the membranes to release each individual segment (supremes).
  8. Combine Base: Add the prepared greens and shaved fennel to the large salad bowl.
  9. Dress Lightly: Drizzle about half of the vinaigrette over the greens and gently toss to coat. You want the leaves lightly slicked, not drowning.
  10. Layer Components: Arrange the dressed greens on a serving platter. Artfully scatter the segmented clementines, toasted pecans, and pomegranate arils over the top.
  11. Finish: Crumble the goat cheese evenly across the salad. Drizzle a little more dressing over the fruit and cheese, if desired. Garnish with reserved fennel fronds. Serve immediately.