Vinaigrette dressing, just bursting with color and a tart-sweet flavor from kumquats and poppy seeds. It’s perfect drizzled over veggies, grains, fish, or chicken. And of course, on salads!
Give a cheer, Spring is here! Although there’s still quite a bit of unmelted snow in Appleton, Wisconsin, the date on the calendar tells us that the season of Spring has sprung, and I’m overjoyed about it! I look forward to daffodils popping through the soil, warm air blowing in through the screen door, and rain falling from the skies, because all of that means that seasonal spring veggies are right around the corner!
My friend Tara over at Noshing with the Nolands had to be away from her blog this week, so she asked me if I’d help her out with a recipe post. Of course I said yes, because there’s not a whole lot more I love than to help a friend in need. Besides, I love vinaigrette dressing and so does Tara!
Check out my recipe for Kumquat Poppy Seed Vinaigrette Dressing on Tara’s site and you can also see some information that I shared with her readers about creating emulsions! While you’re there, take a peek at a few of Tara’s recipes and her amazing food photography. I think you’ll understand why I adore Tara and her blog so much.
FOOD FACTS – Kumquats
- Kumquats are a citrus fruit. They’re very tart on the inside, with an edible, sweet rind. Almost like a miniature, inside-out orange.
- High in vitamin C
- The word “kumquat” literally means “golden orange” in Chinese, which is why it’s so popular during Chinese New Year!
- The Nagami, or Oval Kumquat (Fortunella.margarita) is the most common variety in the United States. It was introduced into Florida from Japan in 1885 and has been grown commercially in the “Kumquat Capitol,” Saint Joseph, Florida since 1895. (data source)
- Nutritionally, a single kumquat, eaten raw and with the skin, has just 13 calories, no fat, cholesterol or protein, 2 net grams of carbohydrates, and 2 mg of sodium. I’m not a licensed nutritionist, but I’d say that a suitable serving size would be about 3 kumquats.
Another tasty vinaigrette dressing that I think you’d like is my raspberry vanilla vinaigrette. Click the photo below to get the recipe!
A few tools I recommend to help you make this delicious vinaigrette:
What do you think of this vinaigrette dressing recipe?
Kumquat Poppy Seed Vinaigrette Dressing
This vinaigrette dressing has a sweet-tart taste from fresh kumquats and raw honey, and a pretty color from the poppy seeds. It's perfect for serving over spring vegetables!
- 15 whole kumquats, scrubbed well and rinsed with cold tap water
- 1/4 cup apple cider vinegar
- 1 Tablespoon raw honey
- 1/2 teaspoon sea or kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup extra virgin olive oil
- 1/2 Tablespoon poppy seeds
- Place kumquats, vinegar, honey, salt, and pepper into a blender or food processor. Cover with lid and process on medium speed for about 45 seconds, or until kumquats are pulverized and the mixture is a pale orange color.
- Reduce the speed to low and use the small opening in the top of the lid to slowly drizzle the olive oil into the mixture. Once the olive oil has been incorporated, allow it to blend for another 30 seconds or so. This will help the mixture to emulsify and incorporate air.
- Turn off the blender or processor, remove the blade, and use a spatula to stir in the poppy seeds. Taste and adjust the seasonings if necessary.
- Pour the vinaigrette into a covered container with an airtight lid. Store in the refrigerator. If kept chilled, the vinaigrette dressing will stay fresh for up to a month. You may need to shake it up a bit or even blend quickly for 30 seconds if the mixture has separated.
Leave a comment below. I’d love to hear from you!
Oh, and I also used this vinaigrette dressing to make a delicious Sweet ‘n tangy egg salad. Check out the recipe by clicking the photo below!