Kumquat Poppyseed Vinaigrette
This kumquat vinaigrette is wonderfully versatile! Drizzle some of this vinaigrette atop freshly roasted/steamed/sauteed asparagus or leeks. Do it. Your life will change in amazing ways.
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Servings: 1 1/2 cups vinaigrette
Calories: 104kcal
Equipment
Ingredients
- 15 whole kumquats washed, scrubbed and dried clean
- 1/4 cup orange champagne vinegar if you can't find this, no worries! Just substitute regular champagne vinegar or white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked pepper
- 1 tablespoon honey
- 1/2 cup good quality extra virgin olive oil
- 1 tablespoon poppyseeds
Instructions
- Combine the kumquats, champagne vinegar, salt, pepper, and honey in a blender or food processor. Process on low until the kumquats are completely pulverized and the mixture is a pale orange color, about 30 seconds or so.
- Turn the mixer or food processor on low speed and remove the small opening in the top of the lid. Slowly drizzle the olive oil into the mixture in a steady stream.
- After the olive oil is incorporated, allow the vinaigrette to mix for another 30 seconds or so in the blender or food processor. This will help incorporate a lot of air into the dressing and make for a thick, creamy finished product. yum!
- Turn the blender or food processor off, and using a spatula or a spoon, stir in the poppyseed. Give the vinaigrette a taste and adjust the seasonings to your preference.
- Pour the vinaigrette into a mason jar or other glass container with an airtight lid, and transfer to the fridge to store.
- The kumquat vinaigrette will keep in the fridge for up to one month. Just give it a good shake before using it!
Notes
* This recipe was originally published on 02/2012 by Jaclyn. Notes and photos updated on 09/2020.
Nutrition
Serving: 1g | Calories: 104kcal | Carbohydrates: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 91mg | Fiber: 2g | Sugar: 4g