Tender Spring Green Salad with Almonds, Radishes, Chèvre, and Kumquat | CUESA

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Tender Spring Green Salad with Almonds, Radishes, Chèvre, and Kumquat


Leif Hedendal, local chef

This recipe was demonstrated at CUESA’s Market to Table programs on May 24, 2008.

Serves 8


¼ 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
¼ cup thinly sliced radishes
¼ cup fresh chèvre (goat cheese)
2 kumquats, seeded and thinly sliced

3 kumquats, halved and seeded
2 tablespoons champagne vinegar
½ small shallot
1 tablespoon Dijon mustard
1 tablespoon honey
¼ cup extra-virgin olive oil
1 teaspoon sea salt
Pinch of fresh ground black pepper


  1. Preheat oven to 325°.

  2. Toast the almonds in your oven for about 10 minutes, until golden on the inside. Let cool and then chop them roughly.
  3. Make dressing: combine all the ingredients in a blender and blend until smooth.
  4. Mix the greens, sliced kumquats and the radishes together in a bowl. Add enough dressing to evenly coat all the greens and toss delicately.
  5. Distribute the salad onto plates and garnish with almonds and crumbled chèvre.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »