I apologize for the lack of a Sunday dinner post this past week, but it was one of those Sundays where I did not have a recipe to share. One where I either didn't have a photo or I was trying a new recipe. This salad would be an example of the latter. I was looking for a mixed green salad that would be suitable for the current season.
The star ingredient in this salad is the kumquat. What is a kumquat? It is a citrus fruit that is about the size of a large olive. Unlike an orange, the skin is sweet and the flesh (what little there is) is slightly sour. When both are eaten, it lends a very refreshing flavor to the palate. To soften the skins of the kumquats, they are macerated in the vinaigrette before tossing. To balance the tanginess of the fruit, thinly sliced red onion and toasted pecans are added. I also added a good handful of dried red cranberries for more sweetness and texture. The dressing is a simple white wine vinaigrette that can be made up to one day in advance (always a bonus).
Full of color, seasonal ingredients, texture, and full of flavor, this salad hit all the points I was looking for.