How to Make It
Squeeze juice from 1 clementine into a small bowl. (You should have about 2 tablespoons juice.) Add cider vinegar, Dijon mustard, sorghum syrup, pepper, and 1/2 teaspoon of the salt. Slowly add olive oil, whisking to combine. Set dressing aside.
Place collard greens and shallots in a large bowl. Add 2 tablespoons of the dressing, and gently massage into greens mixture with hands until greens are wilted and tender, about 1 minute, reserving remaining dressing.
Peel and slice remaining 2 clementines into rings and half-moons.
Place 1 1/2 cups collard green mixture onto each of 4 serving plates, and top evenly with chicken, pecans, goat cheese, and clementine slices. Drizzle remaining dressing evenly over each serving, and sprinkle with remaining 1/4 teaspoon salt.