Califonia Bountiful
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Side Dish

Clementine and mint salad

Pastry Chef Adrienne Garcia
Marché restaurant, Menlo Park

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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

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