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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
Drink Your Bouquet
April showers bring flowers to your cocktails.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.