You will need (for 2 as a light main, for 4 as a side):
2 chicory heads
Small handful walnuts
2 tbsp walnut oil
1 tbsp extra virgin olive oil
Salt and pepper
Chop up the chicory so you have individual leaves. Arrange these on a large plate so everyone can dig in.
Roughly chop the walnuts and toast these in a dry frying pan. Once toasted sprinkle these over the chicory.
Bash the seeds out from the pomegranate (or whatever method you choose) and add these to the salad.
Mix together the walnut and olive oil then squeeze in the juice of the clementine. Stir through some salt and pepper before pouring the dressing over the salad.