Paramount Citrus

For candied zest, remove the zest from the Clementines with a peeler. To candy the zest. Place the zest in a small pan cover with water, bring to a boil and pour off the water leaving the zest in the pan. Repeat this step. In the pan cover the zest with water and add the sugar. Bring to a boil and reduce the heat to a simmer for 7 to 10 minutes, then strain the zest from the pan, (reserving the liquid) allow zest to cool. Chop the zest fine, and reserve. Juice 2 Clementines. Supreme-segment 3 Clementines. Toast the Almonds at 325 degrees Fahrenheit until golden. For the salad dressing add the Clementine juice, Dijon mustard, chopped zest, simple syrup, salt and pepper. Whisk together. While whisking slowly add the olive oil until emulsified. Stir in the Tarragon. In a mixing bowl add the Arugula, Clementine segments, and dressing. Toss the salad in the mixing bowl. Portion out the salad into individual servings. Sprinkle each serving with toasted almonds.