Orange, Pistachio, Dill and Pickled Onion Little Gem Salad with Kumquat Dill Vinaigrette

INGREDIENTS - SALAD

• 4-5 Heads of Little Gem Lettuce, washed and dried

• 2 Oranges, chopped

• 1/4 Cup of Toasted Pistachios

• 1/4 Cup of Dill, Chopped

• 1/2 Cup of Pickled Red Onions, quick-pickled in Sideyard Kumquat Fruit-Infused Vinegar

INGREDIENTS - SIDEYARD KUMQUAT DILL VINAIGRETTE

• 1/4 Cup of Extra Virgin Olive Oil

• 3 Tablespoons of Sideyard Kumquat Fruit-Infused Vinegar

• 1/4 Cup of Kumquat, juiced with seeds removed

  • Note: If you can’t find Kumquats, you can substitute Orange, Blood Orange, Tangerine or Mandarin

• 1 Tablespoon of Honey

• 2 Teaspoons of Garlic

• 1/2 Teaspoon of Kosher Salt

• 1/4 Teaspoon of Black Pepper

DIRECTIONS

1. Start by thinly slicing the red onion and then submerging it in the Sideyard Kumquat Vinegar for at least 10 minutes beforehand

   • Note: You can do this a day before, too!

2. Cut off the ends of the little gems, leaving the leaves whole.

3. Roughly chop the pistachios and toast in a pan over the stove until golden.

4.  Cut the oranges by slicing off the skin, then quartering and thinly slicing pieces.

5. Roughly chop the dill.

6. To assemble, place little gems in a large serving bowl. Top with the sliced oranges, toasted pistachios, dill and pickled red onions.

7. Drizzle with vinaigrette and serve.

8. Enjoy!