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We’re back from here and ready to resume our diets. As promised, we have the salad that brightens winter.

Kumquats were a decorative, lilliputian citrus fruit to me, used only for garnishing, until one day a bold vendor at the farmer’s market shoved a whole one in my mouth. Rind, rind, it still has the rind and what about your hand germs!

Kumquats are tart and sweet and because they’re tiny, the rind and seeds are irrelevant. I learned from that vendor, in addition to what he had for breakfast, that folks in China (the kumquat birthplace) mash up whole kumquats into their tea for soothing their colds and sore throats. Although there’s never a test group for our sickness remedies, we believe that kumquats in tea help our ailments. If tea isn’t your thing, blend them up – rind, pulp, seeds and all – into smoothies.

Kumquats and the green apple salad dressingbalance the bitterness of kale, mustard greens, or other hearty green leaves. And when does goat cheese ever cause a problem? I added toasted sliced almonds for balance, but presume toasted walnuts would provide a richer flavor.

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