Kumquat Fennel Vinaigrette

1. 1

   In a food processor or blender, pulse the kumquats, fennel seeds and vinegar until the kumquats are roughly pureed.

2. 2

   Slowly add the olive oil with the machine running, until the dressing is emulsified. Add salt and pepper to taste.

3. 3

   Serve the vinaigrette over your favorite leafy greens, with a steamed artichoke, as a dipping sauce for vegetables, or as a light sauce for chicken or fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.