Winter Salad with Candied Kumquats | Recipes

Winter Salad with Candied Kumquats

Recipe - Frankston #713

Winter Salad with Candied Kumquats

Prep Time40 Minutes

Servings6

Cook Time65 Minutes

Ingredients

2 cups water

2 cups granulated sugar

8 kumquats, sliced

1/3 cup orange juice

2 Tbs white wine vinegar

1 Tbs honey

2 tsp Dijon mustard

1/4 tsp salt

1/8 tsp black pepper

1/2 cup extra virgin olive oil

2 cups baby kale leaves

2 cups butter lettuce

2 cups red leaf lettuce

1/2 cup pecan pieces

1/4 cup goat cheese crumbles

1/2 cup pomegranate kernels (arils)

Directions

Add the water and sugar to a saucepan over medium heat. Stir until sugar dissolves. Add kumquats. Bring to a boil. Reduce to a simmer for 5 minutes. Turn off the heat. Let steep for 15 minutes. Heat oven to 200° F. Spread the kumquat slices onto a parchment-lined baking sheet. Cook for 1 hour or until dry but slightly sticky to the touch.
In a jar, combine the orange juice, vinegar, honey, mustard, salt and pepper. Shake to combine. Add the oil, and shake again. Refrigerate until ready to use.
In a large bowl, combine the kale, lettuces, pecans, goat cheese and pomegranate kernels. Scatter the sliced kumquats over the top. Serve with the citrus vinaigrette.

Nutritional Information

Per Serving: Calories: 540, Fat: 26 g (4 g Saturated Fat), Cholesterol: 5 mg, Sodium: 150 mg, Carbohydrates: 77 g, Fiber: 4 g, Protein: 4 g.

40 minutes

Prep Time

65 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

2 cups water

Brookshire's Distilled Water - 1 Gallon

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$1.49 was $1.99$1.49/gal

2 cups granulated sugar

Brookshire's Extra Fine Granulated Sugar - 2 Pound

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$2.19$1.10/lb

8 kumquats, sliced

Not Available

1/3 cup orange juice

Brookshire's Orange Juice - 1 Pint

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$1.79$1.79/pt

2 Tbs white wine vinegar

Not Available

1 Tbs honey

Brookshire's Clover Honey - 16 Each

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$5.99$0.37 each

2 tsp Dijon mustard

Brookshire's Dijon Mustard - 12 Each

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$3.19$0.27 each

1/4 tsp salt

Brookshire's Table Salt - 26 Ounce

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$0.99$0.04/oz

1/8 tsp black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$4.29$1.38/oz

1/2 cup extra virgin olive oil

Brookshire's Extra Virgin Olive Oil - 17 Each

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$9.99 was $11.49$0.59 each

2 cups baby kale leaves

Not Available

2 cups butter lettuce

Not Available

2 cups red leaf lettuce

Not Available

1/2 cup pecan pieces

Not Available

1/4 cup goat cheese crumbles

Not Available

1/2 cup pomegranate kernels (arils)

Not Available

Nutritional Information

Per Serving: Calories: 540, Fat: 26 g (4 g Saturated Fat), Cholesterol: 5 mg, Sodium: 150 mg, Carbohydrates: 77 g, Fiber: 4 g, Protein: 4 g.

Directions

Add the water and sugar to a saucepan over medium heat. Stir until sugar dissolves. Add kumquats. Bring to a boil. Reduce to a simmer for 5 minutes. Turn off the heat. Let steep for 15 minutes. Heat oven to 200° F. Spread the kumquat slices onto a parchment-lined baking sheet. Cook for 1 hour or until dry but slightly sticky to the touch.
In a jar, combine the orange juice, vinegar, honey, mustard, salt and pepper. Shake to combine. Add the oil, and shake again. Refrigerate until ready to use.
In a large bowl, combine the kale, lettuces, pecans, goat cheese and pomegranate kernels. Scatter the sliced kumquats over the top. Serve with the citrus vinaigrette.