Dressing
3 medium scallions, roughly chopped (about 1/2 cup)
⅓ cup extra-virgin olive oil
2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice (from 1 large lemon)
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Salad
1 (5-ounce) container baby arugula
2 medium carrots, peeled and shaved into thin strips using a vegetable peeler (about 2 cups)
2 small red beets, peeled, trimmed, and very thinly sliced (about 1 cup)
4 medium radishes, trimmed and very thinly sliced (about 1 cup)
2 medium clementines, peeled and sliced crosswise into 1/8-inch-thick rounds
⅓ cup roughly chopped unsalted almonds, toasted
Flaky sea salt, for garnish
Pulse scallions, oil, honey, mustard, lemon zest and juice, salt, and pepper in a food processor until dressing is creamy and scallions are finely chopped, about 10 pulses, stopping to scrape down sides as needed. Transfer to a small bowl, and set aside.
Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing. Garnish with flaky sea salt. Serve salad alongside remaining dressing.
