Kumquat and Ginger Vinaigrette Sauce for Vegetables

This vinaigrette uses one of my all-time favorite fruits, the kumquat. Kumquats are sort of inside-out citrus fruits: the skins are very sweet and the interior flesh is very tart. You eat the whole thing--seeds and all. However, since the skins (while very sweet) also have a little of that citrus peel bitterness to them, I prefer to remove the seeds, as they add more bitterness than I like. But--it is perfectly acceptable to leave the seeds, which is a time-saver because there are a lot of them! For this vinaigrette, I went ahead and removed the seeds. If you leave them in, taste-test before serving to see if you want to add a little more honey to offset any bitter notes.

This vinaigrette is whipped up in a blender and creates a smooth, creamy sauce that is sweet and tangy. It makes a lovely pairing with asparagus or tropical fish such as mahi-mahi and opah.

Ingredients
  • ~1/2 cup kumquats (seeded and roughly chopped in a food processor)
  • 3/4 cup very good quality olive oil (Consider using pecan oil, which adds a nice, nutty quality.)
  • 1/4 cup cider vinegar (or other relatively mild vinegar--I used an apricot and peace vinegar for mine, which gave a nice, tropical vibe to the mixture)
  • 1 tsp Kosher salt
  • 1/8 tsp pepper
  • 1 tbsp shallot (finely diced)
  • 1 tsp honey
  • 1/2 tsp ginger
Instructions
  1. 1
    Start by halving your kumquats and removing the seeds (if desired). Place them in a small food processor and pulse the fruits until they are minced, but not pureed--you want there to still be recognizable, but small, bits of fruit.
  2. 2
    Place all the ingredients into your blender (I used my Vitamix) and puree until very smooth and creamy. If the mixture is too thick, thin out with a little more oil or water. Taste for additional seasonings (extra honey, salt or pepper) and add as needed.
  3. 3
    Serve over chilled asparagus for an elegant starter or appetizer.
Note

For a fun twist on this vinaigrette, add a little grated ginger to the mix!

Read it online: https://thestonesoupcook.com/recipe/kumquat-and-ginger-vinaigrette-sauce-for-vegetables/

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