This simple kumquat and kale salad is light and tasty and features an under-appreciated citrus fruit. Kumquats are grape-sized and bright orange, they grow on evergreen shrubs or small trees throughout winter (in season December through March). These tiny citrus gems are basically a reverse orange: sweet, edible skin and bitter, sour pulpHave extra kumquats lying around? Try our kumquat and mango salsa, candied kumquats, or a refreshing kumquat mojito!
- Chopped kale (1 small bunch will do)
- 6 to 8 kumquats, slices into rings
- 1 Tablespoon pine nuts
- 2 ounces goat cheese
- 1 lemon, juiced
- Olive oil
- Salt & coarsely ground pepper
- Combine all ingredients, toss and serve!
Makes 2 to 4 servings.