Clementine-Fennel Salad with Clementine Vinaigrette

• 3 clementines
• 2 Tbs. white wine vinegar
• 2 Tbs. lemon juice, or more to taste
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 Tbs. vegetable oil, canola or safflower
• 3 Tbs. olive oil
• 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
• 1/4 cup toasted pine nuts, optional

1. To make Dressing: Grate zest from 1 clementine, and set aside.
2. Cut all clementines in half, and squeeze out about 1/2 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.
5. To make Salad: Add greens, fennel, endive and clementines to bowl, and toss gently to mix with Dressing.
6. Arrange on salad plates, garnish with fennel fronds and sprinkle with pine nuts, if using.

clementines, white wine vinegar, lemon juice, salt, freshly ground black pepper, vegetable oil, olive oil, mixed greens, fennel bulbs, endive, clementines, fennel, nuts

Taken from www.vegetariantimes.com/recipe/clementine-fennel-salad-with-clementine-vinaigrette/ (may not work)