KUMQUAT SALAD WITH CANDIED PECANS AND PROVOLONE

Salad -Mixed greens -Kumquats -Pecan pieces -Unsalted butter -Brown sugar -Provolone cheese Dressing -avocado oil -Red wine vinegar -Honey -Salt and pepper -Fresh basil -Fresh mint -Parsley -Sugar

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Slice kumquats into rounds, removing the seeds. Place on a baking sheet lined with parchment and toss with avocado oil, a sprinkle of salt and sugar. Spread in an even layer and bake for 25 minutes, stirring half way through.

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Melt butter in a non-stick pan, add brown sugar and stir. Add pecans and stir constantly for 5-7 minutes. Lay out on parchment or wax paper in an even layer and set aside.

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Place all dressing ingredients in a jar and shake vigorously. Taste and adjust salt or honey if necessary.

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Pour the dressing over the salad and toss with the kumquats and nuts. Enjoy!

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