Dandelion, Kale, Cara Cara and Kumquat Salad with Spice-roasted Walnuts
Finely zest 1 teaspoon orange zest and place in a small bowl. Squeeze 2 tablespoons of orange juice from one of the oranges and add the juice to the orange zest. Add the balsamic vinegar and olive oil to the bowl and whisk together. Season with salt and pepper. Set aside.
With the remaining 2 oranges, using a sharp knife, cut the tops and bottoms off the oranges to reveal the colored flesh. Place one of the cut side downs down on a work surface. Using a small sharp knife, cut off the peel and white pith from top to bottom. Turn the fruit to the opposite cut side and remove any white pith. Cut the oranges into ¼-inch slices, removing the seeds. Set aside Place the dandelion greens, kale and kumquats in a large salad bowl.
Toss the greens with the dressing. Add the oranges and walnuts and toss gently. Serve immediately.
3 Cara Cara oranges
2 tablespoons white balsamic vinegar
extra virgin olive oil
freshly ground black pepper
1 small bunch tender young dandelion greens, ends trimmed
½ bunch curly kale, stems removed and leaves torn into 1 to 2-inch pieces
12 kumquats, thinly sliced
¾ cup Marrakech-spiced walnuts