Print this recipe

Clementine and mint salad

Recipe by:Pastry Chef Adrienne Garcia
Marché restaurant, Menlo Park


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


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

Califonia Bountiful