You may also like
Categories:
honey lemon juice kumquats sugar vinegar clove garlic extra-virgin olive oil salt radishes pine nuts head frisee trout parsley
Viewed: 13 - Published at: 7 years agoIngredients
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 10 kumquats, ends trimmed
- 1 cup sugar
- 2 tablespoons Champagne vinegar
- 1 clove garlic, peeled and minced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 6 radishes, quartered
- 1/4 cup pine nuts, toasted
- 1 head frisee, trimmed and separated into pieces, about 2 cups
- 4 boneless, skinless smoked trout fillets
- 2 tablespoons chopped parsley
Method
- Heat the honey in a small pot over medium-high heat for about 1 minute.
- Remove from the heat and stir in lemon juice.
- Pour into a bowl and set aside.
- Using a mandoline or a sharp knife, thinly slice kumquats into rings.
- Remove any seeds.
- In a small pot, combine the sugar, vinegar and 3/4 cup of water.
- Bring to a boil over high heat and add the kumquats.
- Reduce heat to low and stew for 5 minutes.
- Cool in the liquid until ready to use.
- Add the garlic to the honey-lemon mixture and whisk in the olive oil.
- Season with salt and pepper.
- In a large bowl, combine the radishes, pine nuts, frisee and trout, broken into bite-size pieces.
- Dress with the vinaigrette and add parsley, salt and pepper to taste.
- Divide the salad between 4 dishes, top each plate with an equal amount of candied kumquats and drizzle with a little of the candying liquid.
