Why You’ll Love This Recipe

Unique Flavor: Sweet, tart kumquats create a distinctive citrusy punch.
Quick and Easy: Only 5 minutes to prepare.
Healthy Ingredients: Packed with antioxidants, fiber, and vitamins.
Versatile Uses: Great for salads, vegetables, meats, and breakfast dishes.
Nutritious: Includes nutrient-rich poppyseeds full of minerals.
Minimal Equipment: Only a blender or food processor needed.
No Peeling Needed: Use the entire kumquat for extra flavor and ease.
Customizable: Adjust sweetness, acidity, or spice levels.
Long Shelf Life: Stores well in the fridge for up to a month.
Beautiful Presentation: A vibrant, pale orange color that brightens any plate.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

15 whole kumquats, washed, scrubbed, and dried
1/4 cup orange champagne vinegar (or substitute with regular champagne vinegar or white wine vinegar)
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 tablespoon honey
1/2 cup good quality extra virgin olive oil
1 tablespoon poppyseeds

directions

Blend the base: Combine kumquats, vinegar, salt, pepper, and honey in a blender or food processor. Process on low until completely pulverized and smooth.
Add the oil: With the blender running on low, slowly drizzle in the olive oil through the top opening to emulsify.
Finish the vinaigrette: Blend for an additional 30 seconds to aerate and thicken the dressing.
Add poppyseeds: Turn off the blender and stir in the poppyseeds manually with a spatula.
Taste and adjust: Taste the vinaigrette and adjust seasoning if needed.
Store: Pour into a mason jar or airtight glass container and refrigerate.

Servings and timing

Servings: Makes about 1½ cups of vinaigrette
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Variations

Extra Sweet: Add an additional tablespoon of honey.
More Tangy: Add a bit more vinegar or a squeeze of lemon juice.
Spicy Kick: Blend in a small piece of jalapeño.
Minty Fresh: Add a few fresh mint leaves to the blender.
Berry Version: Blend in a few fresh strawberries for a fruitier vinaigrette.

storage/reheating

Storage: Store in an airtight container in the refrigerator for up to 1 month.
Reheating: Not applicable. Shake well before each use to recombine ingredients.

FAQs

Can I use another type of vinegar instead of orange champagne vinegar?

Yes, regular champagne vinegar or white wine vinegar works perfectly.

Do I need to peel the kumquats?

No, the peel is edible and adds a sweet, aromatic flavor.

How do I make the vinaigrette creamier?

Blend for an extra minute or add a spoonful of Greek yogurt.

Can I substitute poppyseeds with something else?

You can use chia seeds or omit them altogether if preferred.

Is this vinaigrette vegan?

It can be made vegan by swapping honey for agave or maple syrup.

What dishes pair best with kumquat poppyseed vinaigrette?

Salads, roasted vegetables, grilled meats, and even breakfast bowls.

Can I freeze this vinaigrette?

Freezing is not recommended as it may affect the texture.

How can I tone down the tartness?

Add more honey or a small amount of sugar.

Is this vinaigrette gluten-free?

Yes, it naturally contains no gluten, just ensure your vinegar is certified gluten-free.

What is the best way to store leftover vinaigrette?

In a glass mason jar with a tight-fitting lid in the refrigerator.

Conclusion

Kumquat Poppyseed Vinaigrette is a vibrant, nutritious, and delightfully versatile dressing that elevates any meal with its bold sweet-tart flavor. Easy to prepare and packed with fresh ingredients, this vinaigrette is a must-try for home cooks looking to add a splash of excitement to their kitchen repertoire. Make a batch today and enjoy the bright, fresh taste all week long!

Kumquat Poppyseed Vinaigrette

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Author: Julia
Total Time: 5 minutes
Yield: About 1½ cups
Diet: Vegetarian

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Description

Kumquat Poppyseed Vinaigrette is a quick, vibrant homemade dressing bursting with fresh kumquats, honey, and poppyseeds. This easy citrus vinaigrette adds a bright, sweet-tart punch to salads, roasted vegetables, and grilled meats, perfect for healthy meals all year round.

Ingredients

15 whole kumquats, washed, scrubbed, and dried

1/4 cup orange champagne vinegar (or substitute with champagne vinegar or white wine vinegar)

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

1 tablespoon honey

1/2 cup good quality extra virgin olive oil

1 tablespoon poppyseeds

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Instructions

Blend kumquats, vinegar, salt, pepper, and honey in a blender or food processor until smooth.
With the blender running on low, slowly drizzle in the olive oil to emulsify.
Blend for another 30 seconds to thicken and aerate.
Stir in the poppyseeds manually with a spatula.
Taste and adjust seasoning if needed.
Pour into a mason jar or airtight container and refrigerate.