Mixed Salad with Kumquats and Pecans
6 Tablespoons neutral oil, like Safflower or Canola
3 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
1 small garlic clove, crushed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of granulated sugar
10 fresh kumquats, thinly sliced into rounds, pits removed
1 cup whole pecans
4 heads Bibb lettuce, washed, rinsed and torn into pieces
1 (5-ounce) container of mixed greens
1 small red onion, halved and thinly sliced
3/4 cup dried cranberries
In a small container or jar, combine the oil, vinegar, mustard, garlic, salt, pepper, and sugar. Cover and shake well. (The dressing can be made up to 1 day ahead.) Add the kumquats to the dressing and shake to coat; set aside to macerate for 30 minutes.
Meanwhile, preheat the oven to 375º F. Spread the pecans on a baking sheet and bake until fragrant and lightly toasted, about 5-7 minutes. Let cool, then roughly chop the nuts into smaller pieces.
Just before serving, combine the lettuces, greens, sliced onion, pecans, and cranberries in a large bowl. Remove the garlic clove from the dressing, shake well, and pour it over the salad. Toss well to combine. Serve immediately. Enjoy!
Printed from thegalleygourmet.net