In Pantelleria there are many varieties of citrus fruits.
Clementines were initially a grafting between tangerines and oranges. They are usually seedless, the peel is thin and comes off easily. I picked these the other day and made this salad with fennel and walnuts. I love fennel in every way, cooked or raw. I cut this fennel very thinly and let it soak up a vinaigrette dressing for an hour before serving. The clementines were sweet and delicious.

Clementine and fennel salad
Side dish for 2-3 or 1 main course salad

Ingredients
Salad:
4 1/2 oz (125 grams) fresh fennel bulb
3 clementines
1/4 cup walnuts
10 black olives
1 large mint sprig (about 12 leaves)

Dressing:
2 Tablespoon olive oil
1 Tablespoon vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
Sea salt and grounded black pepper to taste.

Method
Cut the fennel very thin using a sharp knife.
Whisk together the dressing ingredients taste with salt and black pepper.
Toss the fennel with the dressing and set a side for soaking for an hour.
Wash, peel the clementines and cut into slices.
Toast the walnuts in a dry pan (a suggestion, don’t leave the stove when doing this, nuts burn fast and easily).
On a plate layer the fennel, mandarins, mint, walnuts and finish with olives.
Dinner plate http://indiska.com/se