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| As Easy as.... |
Kumquats are harvested through winter and into early spring and lend their sweet-skinned, tart-fleshed brightness to everything they touch.
Arugula Salad With Kumquats and Hazelnuts
3/4 cup whole kumquats
1/5 cup extra-virgin olive oil, plus 1 tsp. for coating
Kosher salt
Juice of 1 Meyer lemon (regular lemon may be substituted)
1/4 pound arugula
3/4 cup hazelnuts, toasted in the oven until golden brown (you can toast them at the same time you roast kumquats) and then crushed
1 handful fresh mint, washed and picked
Place a shallow pan of water on the bottom oven rack to prevent the kumquats from drying out, and preheat to 400. (1) Toss kumquats with a teaspoon of oil and a pinch of salt, and place them in a baking pan on an upper rack. (2) Roast for 10 minutes. We like to make them a day or two ahead of time to allow them to mellow. Place them in an airtight container and store in refrigerator. When ready to add to salad, halve or quarter them with a knife.
When ready to make the salad, whisk together 1/4 cup extra-virgin olive oil and the lemon juice and season to taste; reserve. (3) In a large bowl, combine the arugula, hazelnuts, mint, and kumquats. Dress with approximately 1/4 cup of vinaigrette, or to taste, and toss well. Season to taste. Serves 4 to 6.
