Clementine-Fennel Salad with Clementine Vinaigrette

Ingredients

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

Directions

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.