Smoked salmon, fennel and clementine salad

Method

1. For the dressing, mix the shallot, mustard, sugar, capers and lemon juice in a jug, then slowly whisk in the oil until thickened. Taste, season and add a splash of water, if necessary, to loosen.
2. In a small frying pan, toast the pine nuts over a low heat until golden. Mix with the other salad ingredients in a large mixing bowl and toss with the dressing. Divide equally among plates and serve.