by CherylDLee
View
my 6 recipes »
Photo by CherylDLee
CherylDLee's Notes:
Expand10 kumquats, quartered and seeded Ask a question about this ingredient
1 tablespoon fennel seeds Ask a question about this ingredient
1 cup Trader Joe’s Orange Muscat Champagne Vinegar Ask a question about this ingredient
1 cup extra virgin olive oil Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
In a food processor or blender, pulse the kumquats, fennel seeds and vinegar until the kumquats are roughly pureed.
Ask a question about this stepSlowly add the olive oil with the machine running, until the dressing is emulsified. Add salt and pepper to taste.
Ask a question about this stepServe 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.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
