Preheat the oven to 350F. Rinse the pine nuts under cool water and drain well. Spread on a baking sheet and sprinkle with icing sugar. Toast in the oven for 5-6 minutes until light golden. Cool completely.
Slice pomegranate in half. Hold one half over a bow, cut side down, and smack it with a wooden spoon so that the seeds fall down through your fingers. Reserve the seeds.
Squeeze the other half of pomegranate into a large bowl. Juice three of the clementines into the bowl as well.
Core the apples and pear with an apple corer, if available, then slice the fruit as thinly as possible. (I use a mandoline slicer) Place three quarters of the slices into the fruit juice to soften, and slice the remaining into matchsticks.
Arange the thinly sliced fruit o n a large serving platter and top with matchsticks. Dollop the yogout o top and drizzle the whole salad with maple syrup.
Sprinkle the pomegranate seeds and the pine nuts on top of the salad. Tear a few mint leaves off the stalk, bruise slightly and sprinkle on the salad.
Zest the remaining clementine all over the salad and drizzle with a little of the remaining pom-citrus juices. Serve at once.