Kumquat Tarragon Vinaigrette

Ainekset

Kumquat Tarragon Vinaigrette

1 c plus 2 T olive oil

10 kumquats, stemmed, quartered, seeded

3 T chopped fresh tarragon

1/4 a white wine vinegar

2 T frozen orange juice concentrate (or oj)

1 T dijon mustard

Puree oil, kumquats, and tarragon in food processor Add vinegar, oj concentrate, and

mustard; process until just combined. Season vinaigrette with s & p. (Can be made 1

day ahead.)

Serve with arugula, radish, fennel, kumquat salad with seared scallops.