• GREEN GRAPE, FENNEL, AND ORANGE SALAD WITH PICKLED KUMQUATS

    Ingredients

    Pickled kumquats

    Yield: 8 portions

    • Ingredients
      Amount
    • White balsamic vinegar
      ¾ cup
    • Sugar
      ½ cup
    • Salt
      1 tsp.
    • Kumquats, thinly sliced, deseeded
      12 ea.

    Vinaigrette

    • Ingredients
      Amount
    • Fennel seed
      2 Tbsp.
    • Lemon, juice and zest of
      2 ea.
    • Extra-virgin olive oil
      1 cup
    • Salt
      as needed
    • Ground black pepper
      as needed

    Salad

    • Ingredients
      Amount
    • Green grapes, halved
      2 cups
    • Orange segments
      2 cups
    • Fennel bulb, shaved
      2 ea.
    • Red radishes, thinly sliced
      2 cups
    • Tarragon leaves
      ½ cup
    • Parsley leaves
      ½ cup
    • Chives, cut into 1” pieces
      ½ cup
    • Salt
      as needed
    • Ground black pepper
      as needed

    Garnish

    • Ingredients
      Amount
    • Pistachios, toasted, chopped
      ½ cup

    Method

    For the pickled kumquats:

    1. Combine the balsamic vinegar, sugar, and salt in a sauce pot and simmer until dissolved. Pour over the kumquats and allow to come to room temperature. Chill. 

    For the vinaigrette:

    1. Toast the fennel seeds in a dry pan and crush in a spice grinder or with a mortar and pestle. Combine with the lemon juice and whisk in the extra-virgin olive oil. Season with salt and pepper.  

    For the salad:

    1. Combine the grapes, oranges, shaved fennel, fennel fronds, radishes, and herbs in a bowl. Season with salt and pepper. 
    2. Gently toss with ¼ cup of the vinaigrette and artfully arrange on plates, about 8 portions. 
    3. Drizzle with the remaining vinaigrette.
    4. Garnish with kumquats and sprinkle with pistachios.