Watercress and Endive Salad with Kumquats


Makes four servings


1 shallot, thinly sliced
2 tablespoons olive oil, divided
1 tablespoon unseasoned rice vinegar
3 tablespoons freshly squeezed orange juice
1 teaspoon honey
1/4 teaspoon orange zest
Salt and freshly ground black pepper, to taste


3 Belgian endive, sliced crosswise into rounds (about 2 cups)
1 bunch watercress, stems removed (about 2 cups)
2 blood oranges, peeled and sectioned
8 kumquats, thinly sliced and de-seeded
1/4 cup toasted pecan halves


In a small skillet over medium heat, saute shallots in 1 tablespoon olive oil until soft, about 3 to 5 minutes.While shallots are cooking, whisk together in a small bowl the rice vinegar, orange juice, honey and zest. Add shallots with oil in which they were cooked. Gradually whisk in the remaining 1 tablespoon of olive oil. Season with salt and freshly ground black pepper.Divide the endive and watercress among 4 plates. Top each with 1/4 of the oranges, kumquats and pecans. Drizzle each salad with dressing and serve.Note: To de-seed kumquats, slice the fruit into rounds with a sharp paring knife. Using the tip of the knife, gently pluck the tiny seeds from the slices.

SUBMITTED BY:  Susan Russo for NPR                       
PHOTO BY:    Susan Russo for NPR  

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