• 1 can canned clementines - or two fresh clementines, peeled and each segment cut in half
• 1/4 cup almonds, pine nuts or pepitas - toast in dry frying pan until lightly toasted
• 1 head romaine lettuce
• 1 head buttercrunch lettuce

Optional

• 2 pieces prosciutto or side bacon - fried and crisped

Dressing

• 6 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1 tsp mustard - or 1/2 tsp dried
• 1 clove garlic - minced