MAKE } Fennel Kumquat Salad
With bright, tart flavor and a Vitamin C boost, there's no better way to beat the winter blues in the kitchen than with heaps of winter citrus fruit. And the kumquat may be the cutest of them all.
After getting my friend's daughter hooked on kumquats at the tender age of 2 (hi Charlotte!), I keep them around whenever I can so she won't be disappointed when she (now 4!) pops in for a visit. As good as candy, right?
The rind on kumquats is sweet, so eat them whole. Thinly sliced they make a great addition to salads. Here's a simple favorite I make every winter.
Fennel Kumquat Salad
2 fennel bulbs, core removed and thinly sliced (also use some of the green fronds)
1 1/2 cups of kumquats, sliced with the rind left on and seeds removed
1/2 cup extra virgin olive oil
2 tablespoons white wine or rice vinegar
1 tablespoon Dijon mustard
salt and pepper to taste
In a jar or small bowl, combine the vinegar, mustard, salt and pepper. Whisk in the olive oil to combine.
In a medium bowl, toss the fennel, fennel fronds, sliced kumquats and enough vinaigrette to coat everything. Serve and enjoy!