- In a small saucepan, bring the clementine juice, vinegar, and sugar to a boil. Reduce until only 30 ml (2 tablespoons) of liquid remains. Let cool.
- In a bowl, combine the mayonnaise with the clementine juice reduction. Store in the refrigerator.
- On four plates, divide the lettuce, the clementine segments, shallots, and pumpkin seeds. Drizzle with the dressing, to taste. Sprinkle with fleur de sel and pepper.