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
Ingredients
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10
kumquats, quartered and seeded
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1 tablespoon
fennel seeds
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1 cup
Trader Joe’s Orange Muscat Champagne Vinegar
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1 cup
extra virgin olive oil
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Kosher salt
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Freshly ground black pepper
Directions
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In a food processor or blender, pulse the kumquats, fennel seeds and vinegar until the kumquats are roughly pureed.
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Slowly add the olive oil with the machine running, until the dressing is emulsified. Add salt and pepper to taste.
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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.
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