Kumquat and Spinach Salad with Miso Dressing

Name: Kumquat and Spinach Salad with Miso Dressing
Total time: 100 min
Ingredients: 1 cup sugar; 1 cup water; 2 cups sliced kumquats (slice each kumquat into 3 – 5 slices, depending on size of kumquat); 3 cups whole kumquats; 2″ peeled piece of ginger, sliced into 4 pieces; 5 cloves of garlic, peeled; 3 T white miso; 1/2 c natural rice wine vinegar, not seasoned; 1/4 c soy sauce; 1/4 cup fresh orange juice; 1 T honey; 2 t toasted sesame seed oil; 2 t hot Chinese chili oil; 3/4 cup mild olive oil such as Stone House House Blend or Olio Santo; 1 bag baby spinach; 2 cups shredded poached chicken or rotisserie chicken; 1 red pepper, seeded and julienned into thin 2″ strips; 4 green onions, sliced diagonally, including green and white parts; 1 cup slivered almonds; 1 – 2 cups sweetened kumquats; 1 handful of torn mint

somethingnewfordinner.com

Kumquats give this spinach salad an unexpected flavor pop and the miso dressing adds delicious umami to create a healthy and addictive salad.

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Ingredients

1 cup sugar
1 cup water
2 cups sliced kumquats (slice each kumquat into 3 – 5 slices, depending on size of kumquat)
3 cups whole kumquats
2″ peeled piece of ginger, sliced into 4 pieces
5 cloves of garlic, peeled
3 T white miso
1/2 c natural rice wine vinegar, not seasoned
1/4 c soy sauce
1/4 cup fresh orange juice
1 T honey
2 t toasted sesame seed oil
2 t hot Chinese chili oil
3/4 cup mild olive oil such as Stone House House Blend or Olio Santo
1 bag baby spinach
2 cups shredded poached chicken or rotisserie chicken
1 red pepper, seeded and julienned into thin 2″ strips
4 green onions, sliced diagonally, including green and white parts
1 cup slivered almonds
1 – 2 cups sweetened kumquats
1 handful of torn mint