Clementine Salad with Brown Butter Vinaigrette

from Melissa Clark's Cook This Now:

Vinaigrette:
3 T unsalted butter
zest of a clementine
1 1/2 T freshly squeezed clementine juice
1 T freshly squeezed lemon juice
salt and pepper

Melt the butter in a small skillet until it turns nut brown, about 5 minutes. Cool to room temp. Whisk in zest, juices, salt and pepper.

Salad:
1 head butter lettuce, clean and torn into pieces
2 clementines, peeled, and segmented
2 T toasted almonds
2 T chopped fresh mint
vinaigrette

Toss well.