Salad Recipe
goat cheese, chicory salad, candied walnuts, kumquat dressing
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Ingredients
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Salad
Method
Salad
- 1
Prepare kumquat dressing
Halve 6 kumquats and remove any seeds. Finely mince the shallot. In a small bowl or jar, mash the kumquat halves with a fork to release juices (or pulse once in a mini food processor). Add the minced shallot, 4 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, pepper or honey. If dressing is too thick or tart, add up to 1 teaspoon water to thin. Set aside and let flavors meld for 10 minutes.
- 2
Prepare greens
Wash and dry the chicory mix (curly endive or radicchio) and frisée thoroughly in a salad spinner. Tear any large leaves into bite-sized pieces and transfer to a large salad bowl. Keep refrigerated if not assembling immediately.
- 3
Prepare kumquat slices
Thinly slice the remaining 2 kumquats into rounds (discard seeds). These will be used as fresh bright elements in the salad.
- 4
Portion goat cheese
Crumble or slice the 5 oz log of goat cheese into roughly 12–16 bite-size pieces. If you prefer a firmer texture, refrigerate the log for 10–15 minutes before slicing to make cleaner pieces.
- 5
Assemble salad
Right before serving, drizzle about two-thirds of the kumquat dressing (reserve a little for anyone who wants extra) over the greens — start with approximately 2 tablespoons and gently toss with clean salad tongs until evenly coated. Add the sliced kumquats and candied walnuts and toss once more to distribute. Scatter the goat cheese pieces over the top.
- 6
Finish and season
Taste a leaf and add more dressing if needed. Sprinkle the salad with the remaining 1/2 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper to taste, if desired. Serve immediately on chilled plates so the greens stay crisp.
- 7
Make candied walnuts (optional, if not using store-bought)
To make about 1 cup candied walnuts: heat a dry skillet over medium. Add 1 cup walnut halves and 2 tablespoons granulated sugar. Stir continuously until sugar melts and coats nuts, about 4–5 minutes. Immediately transfer to a sheet of parchment and separate fast with a fork to prevent clumps. Let cool, then break into bite-sized pieces. Use in the salad as directed above.
