From the blog For Love of the Table
1 1/2 T. white (or golden) Balsamic vinegar
1 1/2 T. freshly squeezed lemon juice
1 t. Dijon Mustard
1 t. Clementine zest
salt & pepper
1/4 c. extra virgin olive oil
1 to 1 1/4 lbs. Clementines (or other seedless variety of Mandarin Orange or Tangerine)
2 large ripe, but not too soft, avocados (preferably Haas)
8 small handfuls of mixed baby lettuces (about 5 to 6 oz.)
3/4 to 1 c. Pomegranate seeds from one medium pomegranate
Make the vinaigrette: Place the vinegar, lemon juice, mustard, zest and 1/4 t. salt in a small bowl. Whisk until smooth. While whisking, add the olive oil in a thin stream. You should obtain a lightly thickened emulsified vinaigrette. Taste and correct the balance and seasoning. The vinaigrette should be sharp (to balance the sweetness of the fruits).
Prepare the Clementines: Cut the stem and blossom ends from the fruit. Place each fruit cut side down on the cutting board and following the contour of the fruit with your knife, remove the peel and cottony pith—working from top to bottom, and rotating the fruit as you go. When the Clementines are all peeled, slice them cross-wise into 1/4-inch pinwheels. Set aside.
When you are ready to make the salad, halve the avocados and remove the pit and peel. If you like, cut each half in half lengthwise (to obtain a quarter). Slice the avocado halves (or quarters) cross-wise into 1/4-inch slices. Drizzle with a bit of the vinaigrette and season with salt & pepper.
Place the greens in a large bowl and season with salt & pepper. Drizzle in a small amount of vinaigrette. Toss the greens with the vinaigrette, adding more vinaigrette if necessary, until all of the leaves are coated with a light film of dressing.
Place half of the greens on a large platter. Nestle half of the avocado slices and Clementine pinwheels into the greens, being careful not to flatten the greens. Scatter half of the pomegranate seeds over all. Arrange the rest of the greens on top, and tuck the remaining avocado slices and Clementine pinwheels into the salad, again scattering the pomegranate seeds over all. Drizzle with some of the remaining vinaigrette, if you like. (Alternatively, build the salad on individual salad plates.) Serves 6 to 8
Notes:
The amounts of Clementine, avocado, salad greens and pomegranate are only a guideline. The idea is to make a salad that is abundant with fruit.
The vinaigrette for this salad is, as noted in the recipe, quite sharp. If your pomegranate and Clementine are on the acidic side, consider softening the vinaigrette with a little extra oil or the addition of a teaspoon or so of honey.
http://www.forloveofthetable.com/2012/11/clementine-pomegranate-salad-with.html