Ingredients:

  • 150g (1 ½ cups) Pecan Halves
  • 2 tbsp (30ml) Maple Syrup (or honey)
  • 1 tbsp (15ml) Water
  • ¼ tsp Flaky Sea Salt
  • Pinch of Cayenne Pepper (optional, for a subtle kick)
  • 3 tbsp (45ml) Fresh Clementine Juice (from 2-3 clementines)
  • 1 tbsp (15ml) White Wine Vinegar
  • 1 tsp (5ml) Dijon Mustard
  • 1 tsp (5ml) Maple Syrup (or honey)
  • ¼ cup (60ml) Extra Virgin Olive Oil
  • ¼ tsp Flaky Sea Salt
  • Pinch of Black Pepper, freshly ground
  • 150g (5 oz) Mixed Winter Greens (e.g., baby spinach, rocket/arugula, radicchio for colour)
  • 1 large Pomegranate (or 150g / 1 cup ready-to-eat pomegranate seeds)
  • 3-4 ripe Clementines (or small oranges)
  • 100g (3.5 oz) Soft Goat Cheese, crumbled
  • Small handful of Fresh Mint Leaves, roughly chopped (optional, for garnish)

Instructions:

  1. Prepare the Candied Pecans: Heat maple syrup, water, and salt (and cayenne, if using) in a small pan over medium heat until bubbling. Add pecans and stir continuously until liquid is absorbed and pecans are coated and slightly sticky, about 5-7 minutes. Spread pecans in a single layer on a parchment-lined baking sheet and let cool completely, breaking up any clumps. They will crisp as they cool.
  2. Make the Clementine Vinaigrette: In a small bowl or jar, combine clementine juice, white wine vinegar, Dijon mustard, maple syrup, salt, and pepper. Gradually whisk in the olive oil until the dressing is emulsified and well combined. Taste and adjust seasoning as needed. Set aside.
  3. Prepare the Pomegranate: If using a whole pomegranate, carefully de-seed it. A good trick is to cut it in half, then hold it cut-side down over a bowl and tap the back with a wooden spoon until the seeds fall out. Discard any pith.
  4. Segment the Clementines: Using a sharp knife, slice off the top and bottom of each clementine. Stand the clementine upright and carefully slice downwards, following the curve of the fruit, to remove the peel and white pith. Over a bowl to catch any juice, slice between the membranes to release the individual segments (known as 'supremes'). Discard membranes.
  5. Assemble the Salad: In a large serving bowl, gently combine the mixed winter greens. Arrange the pomegranate seeds, clementine segments, and crumbled goat cheese artfully over the greens. Scatter the cooled candied pecans generously over the salad.
  6. Dress and Serve: Just before serving, drizzle the clementine vinaigrette over the salad. Garnish with fresh mint leaves, if using. Toss gently to combine, or serve as a 'composed' salad where guests can dress their own plates.