Clementine-Fennel Salad with Clementine Vinaigrette

Dressing

 * 3 clementines
 * 2 tbsp white wine vinegar
 * 2 tbsp lemon juice, or more to taste
 * ½ tsp salt
 * ¼ tsp freshly ground black pepper
 * 1 tbsp vegetable oil, canola or safflower
 * 3 tbsp olive oil

Salad

 * 6 to 8 cups loosely packed mixed greens
 * 2 large fennel bulbs, trimmed and chopped (reserve fennel fronds for garnish)
 * 3 Belgian endive, trimmed and chopped
 * 4 clementines, peeled and sectioned
 * fennel fronds for garnish, optional
 * ¼ cup toasted pine nuts, optional

Dressing

 * 1) Grate zest from 1 clementine, and set aside.
 * 2) Cut all clementines in half, and squeeze out about ½ cup juice.
 * 3) Combine clementine juice, vinegar, lemon juice, salt and pepper in salad bowl, and whisk with fork until salt dissolves.
 * 4) Add vegetable oil and olive oil in slow, steady stream, whisking well, and taste for seasoning, adding more lemon juice if too sweet.

Salad

 * 1) Add greens, fennel, endive and clementines to bowl, and toss gently to mix with dressing.
 * 2) Arrange on salad plates, garnish with fennel fronds and sprinkle with pine nuts, if using.