Servings: 4
This sunshiny salad with subtle Moroccan spices is a colorful addition to any meal. Making candied kumquats is easier than you might think. Briefly blanching the fruit slices removes excess bitterness, and the finished syrup is deliciously intense. Their sweet-tart flavor takes this salad to another level.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Really good flavor combination. Goat cheese and citrus play well together and the celery adds a nice crunch. The spice of the harissa perked things right up.
Why does one make so much candied kumquats when you only need 2 1/2 TBS for the recipe and I TBS of juice?
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Subscribe today and save up to 44%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review