This recipe was demonstrated at CUESA's Market to Table programs on May 24, 2008.
1/4 cup whole raw almonds
1 large handful of various baby lettuce leaves
1 small handful of red orach (a purple heritage spinach grown by Heirloom Organic Gardens)
1 small handful bordeaux spinach
1 large handful arugula
1/4 cup thinly sliced radishes
1/4 cup fresh chèvre (goat cheese)
2 kumquats, seeded and thinly sliced
3 kumquats, halved and seeded
2 tablespoons champagne vinegar
1/2 small shallot
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 teaspoon sea salt
Pinch of fresh ground black pepper
- Preheat oven to 325°.
- Toast the almonds in your oven for about 10 minutes, until golden on the inside. Let cool and then chop them roughly.
- Make dressing: combine all the ingredients in a blender and blend until smooth.
- Mix the greens, sliced kumquats and the radishes together in a bowl. Add enough dressing to evenly coat all the greens and toss delicately.
- Distribute the salad onto plates and garnish with almonds and crumbled chèvre.