Kumquat Parmesan Vinaigrette

One of my favorite local restaurants has taken their Lemon-Parmesan vinaigrette salad off of their menu.  I'm in withdrawals.  This is my attempt to recreate a similar vinaigrette using the kumquats that grow right outside of my kitchen window.  It's delicious on a variety of greens from delicate butter lettuce to peppery arugula.  I've served it on more than just salads. Try it on pasta, slathered on bread to dress up a sandwich or as a bread dip. 

Kumquat Parmesan Vinaigrette

 

5 kumquats

2 ounces Parmesan cheese

3 tablespoons Champagne vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup-1 cup olive oil

 

Cut the kumquats in half and remove any visible seeds.  

In a blender, pulse the kumquats and Parmesan cheese until coarsely chopped.  Remove any seeds.

Add the salt, pepper and Champagne vinegar.

With the blender running add the olive oil in a steady stream through the lid opening.  Blend until well combined and creamy.  

Serve on salad greens, pasta, slathered on bread to dress up a sandwich or as a bread dip.