Those who love extraordinary salad creations will especially appreciate this recipe: a fresh leafy salad meets fermented kumquats, crunchy pecans, and creamy provolone cheese.
Salad with Fermented Kumquats, Pecans, and Provolone
The fermented kumquats add a pleasantly tangy and spicy note that perfectly harmonizes with the mild cheese and nutty flavors. Paired with a simple but flavorful red wine vinaigrette, this quick salad delights both visually and in taste. This dish is ideal as an appetizer or a light main course and pairs wonderfully with grilled chicken.
Ingredients
For the salad:
- 6 handfuls of mixed leafy greens
- 1/2 cup fermented kumquats
- 4 slices of provolone cheese
- 1/2 cup pecans
For the dressing:
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 tbsp honey
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp dried oregano
Preparation:
-
Prepare the salad:
Wash and dry the leafy greens. Slice the fermented kumquats thinly. Cut the provolone cheese into strips or pieces. Roughly chop the pecans, reserving a few for garnish. -
Make the dressing:
Put all dressing ingredients into a jar and shake vigorously or whisk together. -
Assemble:
Distribute the leafy greens on plates. Top with kumquat slices, pecans, and provolone. -
Serve:
Drizzle the dressing over the salad just before serving.
The fermented kumquats give the salad a very special, exciting note—they are spicy, slightly tangy, and add depth to the dish.
My tip:
The salad also tastes fantastic with grilled chicken—either freshly cooked or simply from supermarket rotisserie chicken.
Fresh, flavorful, and ready in minutes! Perfect for hot summer days, unexpected guests, or simply as a moment of enjoyment just for you.
