The recipe is from Jaleo in Washington, DC and is part of our Clementina celebration running now through December 30th.
“One of my favorite holiday ingredients is the Spanish Clementine! It’s so sweet and juicy and brings the perfect balance of sweetness and acidity to any dish. The clementine season is very short so each year we pay homage to this beautiful fruit at my restaurant Jaleo in Washington, DC. This year, we are doing many specials but one of my favorites is a humble clementine salad, with fennel almond, olives and pomegranate which brings together the flavors of my home in a perfect way!"
Whisk together the olive oil, vinegar, clementine zest and juice, and shallot. Season with salt, to taste, and set aside.
In a large bowl, mix all of the ingredients together with the sherry dressing and season with salt, to taste. Place in the center of a large, oval plate and garnish with chives.