From The Blog

Kumquat and Feta Salad with Orange and Honey Vinaigrette Dressing

Isn’t Spring lovely? Everyone at Harney Lane is enjoying the garden as it comes to life after its long winter dormancy. The magnificent trees and beautiful flowers are turning our patio space into a true oasis. In particular, we’re quite proud of our kumquat trees that are producing some gorgeous citrus. To celebrate our stunning grounds, we made a delicious and refreshing spring salad where our kumquats could really shine. The best part — it’s an easy and guilt-free dinner! 

The orange and honey vinaigrette is a perfect complement to the tangy and herbaceous salad. Enjoy this salad al fresco with a bottle of your favorite Harney Lane white wine. We suggest pairing it with our 2019 Scottsdale Chardonnay, or 2020 Home Ranch Albariño (Coming Soon!). 

KUMQUAT AND FETA SALAD WITH ORANGE AND HONEY VINAIGRETTE DRESSING

Printable Recipe Here

Prep Time: 20 minutes 
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 8 servings

Salad Ingredients:

• 3 hearts of romaine lettuce
• ⅓ cup basil
• ⅓ cup parsley
• 10 kumquats
• ½ cup feta cheese crumbles
• ½ cup toasted walnut pieces
• 1 avocado 

Vinaigrette Ingredients:

• ¼ cup fresh orange juice, or the juice of 1 freshly squeezed orange
• 1 tsp apple cider vinegar
• 1 tbsp honey
• Salt and pepper to taste

Directions:

1. Cut the romaine lettuce into small strips and add it to a large salad bowl.
2. Next, finely chop the parsley. Either tear or julienne the basil and thinly slice the kumquats and avocado. Combine with lettuce strips.
3. Sprinkle feta cheese crumbles and walnuts over the salad and toss unit evenly distributed.
4. Finally, whisk vinaigrette ingredients together, adding them to the salad, and giving it a final toss.

Contributed by Tasting Room Associate Sienna Starck, check out more of her recipes at The Inside Yolk.