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Winter chicory Salad with Kumquats and Date Dressing

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Prep Information

Prep Time

10 minutes

Cook Time

10 minutes


6 people



 1.    Whisk together olive oil, sherry vinegar, orange juice, shallot, 1 tablespoon kumquats, and 1 tablespoon dates until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2.    Place the remaining kumquats and dates in a large bowl. Reserve and set aside 6 tablespoons vinaigrette. Drizzle remaining vinaigrette over kumquat mixture, and, using your hands, pull dates apart into individual slices. Add endive, frisée, arugula, mizuna, radicchio, parsley, and mint; gently toss to coat. Season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
3    To serve, divide salad evenly among 6 plates; drizzle 1 tablespoon of the reserved vinaigrette over top and around each salad. Garnish with pistachios and shaved pecorino Romano.
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