Clementines & Almonds Recipe

Juice and combine

Juice about 3 medium clementines to measure 1/2 cup fresh juice. Strain the juice through a fine mesh if you prefer no pulp.

In a small bowl or jar, whisk together the clementine juice, white wine vinegar, almond butter, honey and Dijon mustard until smooth and slightly emulsified.

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing comes together. Season with 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper. Taste and adjust sweetness or acidity as needed (add more honey or vinegar in 1/4 tsp increments). Set aside at room temperature.

Heat a small skillet over medium heat. Add 1 tsp unsalted butter or neutral oil and let it warm but not brown.

Add 3/4 cup sliced or chopped almonds and a pinch of sea salt. Stir constantly for 3–5 minutes until the almonds are fragrant and lightly golden. Remove from heat immediately and transfer to a plate to cool (this prevents carryover browning).

Prepare produce: peel and segment 6 clementines, removing as much pith as possible. Thinly slice the fennel bulb (use a mandoline or sharp knife) and very thinly slice 1/4 small red onion. Tear mint leaves into smaller pieces.

In a large mixing bowl, combine 5 cups baby spinach (or mixed greens), the sliced fennel, thinly sliced red onion and torn mint.

Add the clementine segments to the bowl. Gently toss the greens and fruit together to distribute ingredients.

Crumble 3 oz feta cheese over the salad.

Drizzle about half of the vinaigrette over the salad and toss gently to coat. Add more dressing to taste (you may not need all of it). Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, then gently toss again.

Transfer the salad to a serving platter or individual plates. Sprinkle the toasted almonds over the top for crunch and finish with a few additional torn mint leaves.

Serve immediately. Leftover dressing can be refrigerated up to 3 days and gently re-emulsified before use.