Whisk the dressing ingredients in a jug,
season with salt and set aside.
To make the salad, peel the clementines
and slice whole. In a bowl, gently toss the
chicory and watercress with the fennel
and onion. Place slices of clementine on
opposite sides of each plate, mound a
pile of leaves in the middle, then scatter
over the feta. Stir the parsley through
the dressing and drizzle over the salad.