ginger-mint dressing (recipe below)
3/4 cup kumquats, thinly sliced, seeds and ends discarded
1 small cucumber
radicchio leaves or Belgian endive spears
In a large bowl combine dressing and kumquats. Trim ends off cucumber, cut in half lengthwise and thinly slice crosswise. Mix with lumquats. On each place, place 2 radicchio leaves or 4 or 5 endive spears. Mound portions of salad onto leaves. Garnish with mint sprigs, if you like.
Ingredients (use vegan versions):
1/2 cup lemon juice 1/4 cup shredded fresh mint leaves (or 2 tablespoons dried) 2 tablespoons finely chopped crystallized ginger 2 tablespoons water 2 1/2 teaspoons sugar 1 tablespoon soy sauce