Bitter Greens' Salad With Kumquat |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I cut the recipe in half and red wine replaced red wine vinegar. Experiment with other bitter greens. Makes enough for two-three small side salads. Bold flavors and a beautiful, welcoming burst of color in winter! Found on . Ingredients:
1 tablespoon extra virgin olive oil |
1 tablespoon red wine (or red wine vinegar) |
1/2 teaspoon honey, softened enough to whisk |
1/4 teaspoon pure vanilla extract (my addition) (optional) |
salt |
pepper |
1 1/4 cups chopped radicchio and 1 1/4 cups endive and 1 1/4 cups watercress |
1/4 cup thinly sliced seeded kumquat, unpeeled |
Directions:
1. Whisk vinaigrette ingredients together; season with salt and pepper.
2. Toss the greens together in a bowl.
3. Plate the greens onto salad plates and arrange kumquats on the salad.
4. Serve with the vinaigrette.
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