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!
15whole kumquatsscrubbed well and rinsed with cold tap water
¼cupapple cider vinegar
1Tablespoonraw honey
½teaspoonsea or kosher salt
¼teaspoonfreshly cracked black pepper
½cupextra virgin olive oil
½Tablespoonpoppy seeds
Instructions
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.