Kumquat Parmesan Vinaigrette
One of my favorite local restaurants has taken their Lemon-Parmesan vinaigrette salad off of their menu. I'm in withdrawals. This is my attempt to recreate a similar vinaigrette using the kumquats that grow right outside of my kitchen window. It's delicious on a variety of greens from delicate butter lettuce to peppery arugula. I've served it on more than just salads. Try it on pasta, slathered on bread to dress up a sandwich or as a bread dip.
Kumquat Parmesan Vinaigrette
5 kumquats
2 ounces Parmesan cheese
3 tablespoons Champagne vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup-1 cup olive oil
Cut the kumquats in half and remove any visible seeds.
In a blender, pulse the kumquats and Parmesan cheese until coarsely chopped. Remove any seeds.
Add the salt, pepper and Champagne vinegar.
With the blender running add the olive oil in a steady stream through the lid opening. Blend until well combined and creamy.
Serve on salad greens, pasta, slathered on bread to dress up a sandwich or as a bread dip.
