Name: Fennel, Avocado, and Clementine Salad with Arugula and Mint
Yield: 4 servings
Ingredients: 1/2 cup (scant) fresh clementine juice (from about 3 clementines); 2 tablespoons fresh Meyer lemon juice (from about 1 lemon); 2 teaspoons finely grated clementine peel; Pinch of sugar; 3 tablespoons extra-virgin olive oil; 2 medium clementines; 1 fennel bulb, trimmed, quartered vertically, cored, sliced paper-thin (2 1/3 to 2 1/2 cups); 1 avocado, halved, pitted, peeled, diced; 1/4 cup fresh mint leaves, sliced; 1 cup (packed) baby arugula; 1 tablespoon extra-virgin olive oil, plus additional for drizzling; Mandolin or V-slicer

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