Salad with Romaine, Fennel and Clementines

By Yonni Wattenmaker

 Ingredients:

 Dressing:

• 2 clementines, cut in half
• 1 lime, cut in half
• 1/2 teaspoon Himalayan pink salt
• 3 tablespoons olive oil
• 2 tablespoons honey mustard

 Salad:

• 2 heads of romaine lettuce, washed and cut into bite-sized pieces
• 1 fennel bulb, thinly sliced and cut into bite-sized pieces, discarding stems
• all sections of 1 clementine
• 1/2 teaspoon chopped, fresh rosemary

Method: 

1. For the dressing: In a small glass mixing bowl, squeeze all of the juice out of both clementines and half of one lime. Be careful to remove any seeds that may fall in. (You can slice the remaining lime into wedges for seltzer or Pellegrino).
2. Into the citrus juices, add the salt, olive oil and honey mustard. Whisk until well combined.
3. Refrigerate for 15-30 minutes to help the flavors blend.
4. In a large salad bowl toss the salad ingredients.
5. Dress, toss again and serve.