Smoked Trout Salad With Candied Kumquats

• 2 tablespoons honey
• 2 tablespoons lemon juice
• 10 kumquats, ends trimmed
• 1 cup sugar
• 2 tablespoons Champagne vinegar
• 1 clove garlic, peeled and minced
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 6 radishes, quartered
• 1/4 cup pine nuts, toasted
• 1 head frisee, trimmed and separated into pieces, about 2 cups
• 4 boneless, skinless smoked trout fillets
• 2 tablespoons chopped parsley

1. Heat the honey in a small pot over medium-high heat for about 1 minute.
2. Remove from the heat and stir in lemon juice.
3. Pour into a bowl and set aside.
4. Using a mandoline or a sharp knife, thinly slice kumquats into rings.
5. Remove any seeds.
6. In a small pot, combine the sugar, vinegar and 3/4 cup of water.
7. Bring to a boil over high heat and add the kumquats.
8. Reduce heat to low and stew for 5 minutes.
9. Cool in the liquid until ready to use.
10. Add the garlic to the honey-lemon mixture and whisk in the olive oil.
11. Season with salt and pepper.
12. In a large bowl, combine the radishes, pine nuts, frisee and trout, broken into bite-size pieces.
13. Dress with the vinaigrette and add parsley, salt and pepper to taste.
14. Divide the salad between 4 dishes, top each plate with an equal amount of candied kumquats and drizzle with a little of the candying liquid.

honey, lemon juice, kumquats, sugar, vinegar, clove garlic, extravirgin olive oil, salt, radishes, pine nuts, head frisee, trout, parsley

Taken from cooking.nytimes.com/recipes/6964 (may not work)