Watermelon Radish, Fennel & Kumquat Slaw

Recipe Credit: Jane Chapman of Communal Table SB || Photo Credit: Elli Lauren of Elli Lauren Photo

INGREDIENTS

• 1 - 2 Small Bulbs of Shaved Fennel

• 2 - 4 Watermelon Radishes, shaved

• 10 Kumquats, cut into wheels

• 1/2 Bunch of Fresh Dill

• 3 Tablespoons of Extra Virgin Olive Oil

• 2 Tablespoons of Sideyard Kumquat Fruit-Infused Vinegar

• Kosher Salt and Fresh Ground Pepper, to taste

DIRECTIONS

1. In a medium mixing bowl, combine the shaved fennel, watermelon radishes and kumquat wheels.

   • Notes: Be sure to leave the skin on the kumquats as that’s the sweetest part! Do your best to remove as many of the seeds you can.

2. Add the olive oil, vinegar and fresh dill. Toss gently and add salt and fresh ground black pepper to taste.

3. Enjoy!

SERVING SUGGESTIONS

• This slaw is delicious over grilled or broiled wild ocean trout or substitute cilantro for the dill and it’s wonderful on shrimp or roasted cauliflower tacos.