Kumquat Vinaigrette

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 makes a great dressing for a salad of sturdy winter greens like spinach and purple cabbage.

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
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
    Pour the minced kumquats into a bowl, or shaker; add the rest of the ingredients and combine well. Use as a salad dressing over sturdy winter greens such as spinach and purple cabbage.
Note

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

Read it online: https://thestonesoupcook.com/recipe/kumquat-vinaigrette/

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