- 3 tablespoon olive oil
- 1 tablespoon white wine vinegar
- Kosher salt
- black pepper
- 8 clementines, peeled and sliced
- 1/3 cup toasted pecans, chopped
- 3 tablespoons toasted unsweetened coconut flakes
- 2 tablespoons mint, chopped
- Combine the olive oil and vinegar.
- Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Arrange the clementines on a platter and drizzle with the dressing.
- Top with the pecans, coconut flakes, and mint.