Fennel Salad with Seasonal Greens and Kumquats

4 servings

Ingredients for salad

1 small head of fennel
1 oz walnut pieces, toasted and coarsely chopped
2 fresh kumquats
3 oz fresh seasonal greens

2 teaspoons walnut oil
4 oz fresh orange juice
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
1/4 teaspoon dried leaf tarragon

Trim fennel stalks, fronds and thick root end. Wash well. Reserve fronds for garnish.
Cut in half lengthwise (from root end through stalks).
Cut out wedged shape core in center of each half and discard. Thinly slice the fennel bulb into half moons.
Wash kumquats. Using sharp serrated knife, slice into thin discs. Discard seeds and ends.
Whisk together all vinaigrette ingredients.
Toss fennel and kumquats in vinaigrette. Arrange greens on chilled salad plates.
Place fennel and kumquats on top of greens. Strew a few walnut pieces on each salad.
Garnish with a fennel frond, if desired.