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Author Notes: This simple but incredibly flavorful vinaigrette recipe came out of necessity. My neighbor's kumquat tree was loaded with fruit, and I ended up with quite a few. I can only eat so many kumquats, so I needed to use them up. I could have gone a more traditional route and candied the kumquats, but I think this dressing is much more interesting. And delectable. If you cannot get the Orange Muscat Champagne Vinegar, substitute 1/3 cup orange juice and 3/4 cup champagne vinegar. - CherylDLee
Serves 2 1/2 cups
- 10 kumquats, quartered and seeded
- 1 tablespoon fennel seeds
- 1 cup Trader Joe’s Orange Muscat Champagne Vinegar
- 1 cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- In a food processor or blender, pulse the kumquats, fennel seeds and vinegar until the kumquats are roughly pureed.
- Slowly add the olive oil with the machine running, until the dressing is emulsified. Add salt and pepper to taste.
- Serve the vinaigrette over your favorite leafy greens, with a steamed artichoke, as a dipping sauce for vegetables, or as a light sauce for chicken or fish.
- This recipe was entered in the contest for Your Best Condiment
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