Kumquat Salad

INGREDIENTS
3/4 cup whole kumquats
1/4 cup olive oil
1 tsp. olive oil for coating
Pinch of salt
1 juiced lemon
1/4 lb. arugula
3/4 cup toasted and crushed hazelnuts or any other nut of your choice or even pumpkin seeds( charmagaz)
1 handful fresh mint
Pepper to taste

METHOD 
Place a shallow pan of water on the bottom oven rack. This will prevent the kumquats from drying out. 
Preheat the oven to 400ºF (204ºC). 
Toss the kumquats with a teaspoon of olive oil and a pinch of salt. You should keep the 3/4 cup of kumquats whole instead of chopping them. Keep tossing until the ingredients are combined. 
Place the kumquats on a baking pan on the upper rack of the oven. 
Roast them for 10 minutes. 
Make the dressing. Whisk together 1/4 cup of olive oil and the juice from one lemon. Season this mixture to taste and keep stirring until the ingredients are combined. You can do this while the kumquats are roasting. 
Combine the kumquats, arugula, hazelnuts, and mint together in a large bowl. Combine the cooked kumquats, 1/4 lb. of arugula, 3/4 cup of shelled, toasted, and crushed hazelnuts, and 1 handful of chopped mint. Pour 1/4 cup of the dressing over the salad. You can add more dressing if it suits you.

Serve. Season this salad with pepper to taste and enjoy it immediately.

 

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