Someone asked for our very best recipe for clementine salad with pomegranate and lime. And voilà, here it is!

1 Start by peeling a thousand clementines. Or at least ten.

2 Thaw 1/2 cup organic pomegranate kernels (saves you both stains and swearing, in case you are not a professional pomegranate opener).

3 Spread the clementine slices and pomegranate kernels over a plate.

4 Prepare 3 1/2 tablespoons coconut sugar, 1/2 cup water, 1 lime and half a vanilla bean.

5 Squeeze the lime and put the lime juice, water, coconut sugar, and the half vanilla bean into a saucepan and boil quickly, until it reaches the thickness of a sauce. Let cool off.

6 Pour the sauce over the clementine salad and let it sit for at least one hour.

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