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    Clementine and mint salad

    Pastry Chef Adrienne Garcia
    Marché restaurant, Menlo Park

    Clementine and mint salad
    Clementine and mint salad

    Ingredients

    1 cup water
    1 1/4 cups sugar
    6 sprigs mint
    10 to 12 Clementines
    1 cup crème fraîche
    1/2 tsp. vanilla extract

    Directions

    Heat water and 1 cup of the sugar in a small pot over low heat, stirring occasionally to dissolve sugar. Bring to a simmer, add mint and turn off the heat. Allow to steep for 10 to 15 minutes until the desired flavor is reached. Segment Clementines. Whip crème fraîche with remaning 1/4 cup sugar and vanilla extract. Toss Clementine segments and some chopped mint in the mint syrup. Garnish with crème fraîche.

    Serves 2