Ingredients
Ingredients (use vegan versions):
- ginger-mint dressing (recipe below)
- 3/4 cup kumquats, thinly sliced, seeds and ends discarded
- 1 small cucumber
- radicchio leaves or Belgian endive spears
In a large bowl combine dressing and kumquats. Trim ends off cucumber, cut in half lengthwise and thinly slice crosswise. Mix with lumquats. On each place, place 2 radicchio leaves or 4 or 5 endive spears. Mound portions of salad onto leaves. Garnish with mint sprigs, if you like.
Ginger-mint dressing:
Ingredients (use vegan versions):
- 1/2 cup lemon juice
- 1/4 cup shredded fresh mint leaves (or 2 tablespoons dried)
- 2 tablespoons finely chopped crystallized ginger
- 2 tablespoons water
- 2 1/2 teaspoons vegan sugar
- 1 tablespoon soy sauce