This is a fairly easy to make salad.  It's very healthy and very tasty.  In order to pull it off right, you need good ingredients, and should try following the method I will describe below.

• Slice seven garlic cloves into thin slivers.
• Spray a cookie sheet with some Pam.
• Lay out garlic so they are not touching each other, and broil on "high" until garlic turns brown.
• Take the sheet out of the oven and lay garlic out to cool.

• Take a small dry frying pan, preferably a non-stick one and put it on a medium flame.
• Pour about 1/4 of a cup of pine nuts in the pan.
• Keep a close eye on the pine nuts, since you want them brown but not burnt.  (This is a good opportunity to practice your "flipping-the-food-in-the-air move" with the frying pan.)
• When pine nuts have a nice brown color to them, get them out of the pan and put them in a plate to cool down.

• Use the same frying pan you used for the pine nuts, and follow the same method as above.  
• Do not try to roast both the pine nuts and sesame seeds together.

• For this salad, you want to use just the soft, purple parts of the leaves.  
• Cut out the center or "spine" part of the lettuce and either eat on the spot or discard.   

• Very little of this stuff is needed.  Shred some of the outer leaves into thin, coleslaw kind of things.
• Red cabbage would also be good for this.
• But then again, so would some grilled radicchio.  But this is not a fancy salad, remember?

• I like these better than regular cucumbers.  They always have a fresh taste.

• This part is a little tricky.
• Peel the clementine and then remove the inner skin around each segment.
• You should end up with some chunks of pulp.

• Cut off a circle at the top and bottom of the orange.
• With a sharp knife, cut the skin off the sides.  Make sure that you expose the pulp when you cut off the skin.  The additional pulp that remains on the peel can be squeezed over the salad as part of the dressing.
• Cut into chunks of pulp.

At this point, the salad is probably looking real good.  The garlic, sesame seeds and pine nuts should have cooled down enough by now.  Pour them over the salad and then pour the following ingredients over them to complete the dressing.