📖 Instructions

1. First, zest one clementine. This might seem like a small step, but trust me, that bright citrus zest adds a surprising depth of flavor; you'll want to use a microplane zester for this to really get fine zest, not chunky bits.
2. Next, juice the clementine. Don't throw the segments away...yet!
3. In a small saucepan, gently warm 1/4 cup of honey. Don't boil it or let it get too hot; you just want to make it a little more fluid.
4. In a mixing bowl, whisk together the warmed honey, the clementine juice and zest. Then add two tablespoons of olive oil (I love using a good quality extra virgin olive oil), a pinch of salt, and a dash of freshly ground black pepper. Whisk until the mixture is emulsified and smooth. If you don't have fresh cracked pepper, use a good quality pre-ground pepper, but fresh is always best
5. Taste the dressing! Does it need more zest, or honey or a pinch more salt? It should be delicious already, but feel free to make it your own. If you like a bit of acidity add a pinch of red pepper flakes or a splash of apple cider vinegar
6. Once you've perfected the dressing, add in the clementine segments you saved earlier. Gently toss to combine and coat the segments evenly.
7. Transfer the dressing to a salad bowl or airtight container for easy serving or storage. Refrigerate it for at least 30 minutes to let the flavors really meld together. It’s even better the next day!