Shaved Fennel & Kumquat Salad

Print the recipe here.

Ingredients

• 2 large fennel bulbs

• 15 kumquats

• 2 Tablespoons minced shallots

• 3 Tablespoons lime juice

• 5 Tablespoons olive

• 2 Tablespoons honey

• 1/2 teaspoon salt

• 1/4 cup pumpkin seeds

• A small handful of chopped fennel fronds

DIRECTIONS:

• Place the minced shallot in a large bowl with the lime juice to soften.

• Use either a mandolin or a food processor, thinly slice the fennel bulbs and the kumquats.

• Set aside.

• Dry toast the pumpkin seeds over medium heat for 2-3 minutes.

• Slowly add the olive oil to the bowl with the shallots and lime juice,

• whisking continuously until the dressing is emulsified.

• Add the honey and salt, whisk to blend.

• Place the fennel and kumquat mixture into the bowl and toss to coat with the dressing.

• Sprinkle the pumpkin seeds on top and garnish with the fennel fronds.

• Eat mindfully and enjoy.

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