Kumquat Mint Salad With Jasmine Dressing

• 2 bags jasmine tea
• 5 ounces kumquats (about 15)
• 1 tablespoon canola oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 1/2 qts. butter lettuce torn into large pieces
• 1/2 cup small whole mint leaves, or torn larger leaves
• 1/3 cup toasted slivered almonds

1. Heat 2/3 cup water in a small saucepan over high heat until small bubbles form. Add tea and remove from heat. Steep 3 minutes and stir. Strain tea and let cool; discard tea bags.
2. Meanwhile, seed and thinly slice kumquats*.
3. In a small bowl, make dressing: Combine chopped kumquats, jasmine tea, oil, salt, and pepper.
4. Put lettuce, mint, sliced kumquats, and almonds in a salad bowl. Add dressing and toss gently to coat.
5. * To seed kumquats, either thinly slice each kumquat crosswise about a third of the way into the fruit or quarter the fruit lengthwise; then remove seeds with a knife tip.

jasmine tea, kumquats, canola oil, kosher salt, pepper, butter, mint, almonds

Taken from www.myrecipes.com/recipe/kumquat-mint-salad (may not work)