Smoked Trout Salad With Candied Kumquats

1. 1

   Heat the honey in a small pot over medium-high heat for about 1 minute.

2. 2

   Remove from the heat and stir in lemon juice.

3. 3

   Pour into a bowl and set aside.

4. 4

   Using a mandoline or a sharp knife, thinly slice kumquats into rings.

5. 5

   Remove any seeds.

6. 6

   In a small pot, combine the sugar, vinegar and 3/4 cup of water.

7. 7

   Bring to a boil over high heat and add the kumquats.

8. 8

   Reduce heat to low and stew for 5 minutes.

9. 9

   Cool in the liquid until ready to use.

10. 10

    Add the garlic to the honey-lemon mixture and whisk in the olive oil.

11. 11

    Season with salt and pepper.

12. 12

    In a large bowl, combine the radishes, pine nuts, frisee and trout, broken into bite-size pieces.

13. 13

    Dress with the vinaigrette and add parsley, salt and pepper to taste.

14. 14

    Divide the salad between 4 dishes, top each plate with an equal amount of candied kumquats and drizzle with a little of the candying liquid.

* Per serving · 4 servings · Values may vary.