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.
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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?
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