Active Time: 15 min
Total Time: 15 min
8 Clementine’s, divided
1/2 cup pomegranate seeds (1 medium pomegranate)
1/4 cup Italian Classics Extra-Virgin Tuscany-Style Olive Oil
Salt and pepper to taste
2 pkgs (5 oz each) Organic Spring Mix
Fleur de Sel
You'll need: Large bowl of water
1. Peel and section 4 clementines, removing as much pith (white membrane beneath peel) as possible. Set aside.
2. Cut pomegranate in half. Submerge in large bowl of water (to prevent spattering); remove seeds from pomegranate. Rinse seeds in bowl of water, removing membranes. Set seeds aside.
3. Make vinaigrette: Juice remaining 4 clementines into second bowl. Add olive oil. Season to taste with salt and pepper. Whisk to blend well.
4. Toss spring mix with vinaigrette; arrange on clean serving platter. Top with clementine segments and pomegranate seeds. Sprinkle with Fleur de Sel.
Chef Tip(s): The juice of the colorful pomegranate tends to spatter as you work with it, so wear an apron and work over the sink to avoid stains.
Executive Chef Don Woods from Wegmans /