Jose Andres Clementine and fennel salad with almonds olives and pomegranate

Ingredients

• 1 Cup extra-virgin olive oil
• 1/4 Cup sherry vinegar
• Zest and juice of 2 clementines
• 1 shallot, thinly sliced
• Sea salt, to taste
• Seeds from 1 pomegranate
• 1/4 Cup chopped green onion
• 2 Tablespoons halved, pitted black olives
• 2 Tablespoons sliced almonds
• 4 Ounces frisee lettuce
• 1/4 Cup fresh mint leaves
• 1/3 fennel bulb, sliced
• 4 clementines, cut into segments
• 1/2 Cup sherry dressing
• Salt, to taste
• Chopped chives, for garnish

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