This clementine and pomegranate salad makes for a perfect appetiser before an indulgent and festive occasion. Or a light and colourful citrus palette cleanser to break up servings of decadent holiday turkeys and christmas roasts with all their accompanying sauces and garnishes. The sweetness of the clementines tossed with balsamic vinegar and pepper, paired with bursts of slightly sour pomegranate gems and topped with piney rosemary create a beautifully complementing dish with an edge of surprise.
Peeled clementines (1 per serving)
Balsamic vinegar (preferably reduced)
Toss the peeled clementines and pomegranates with balsamic vinegar and S+P and top with finely diced rosemary.