Recipe by Blue Plate Special
This whimsical salad is the creation of Jan Jorgenson, chef-owner of Janjo's in Coconut Grove, and is printed in the Miami Spice cookbook by Steven Raichlen.
- 1 cup water
- 1⁄2 cup sugar
- 1 tablespoon fresh ginger, finely chopped
- 4 kumquats
- 1⁄4 cup sour cream
- 2 bunches arugula, stemmed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 cups watermelon, seeded and balled
- 2 cups yellow watermelon, seeded and balled
Directions See How It's Made
- Combine the water, sugar and ginger in a saucepan and bring to a boil over high heat. Add the kumquats and boil until tender, about 5 minutes. Remove the pan from the heat, remove and reserve the kumquats from the syrup with a slotted spoon. Let cool completely.
- Cut the kumquats in half and remove the seeds. Finely chop the kumquats. Whisk enough of the kumquat syrup (2 to 3 tablespoons) into the sour cream to obtain a pourable sauce. Whisk in kumquats and salt and pepper to taste. (You probably won't need all of the kumquat).
- Toss the arugula with the olive oil, lemon juice, and salt and pepper to taste. Mound the arugula in the center of 4 salad plates. Arrange the melon balls around the arugula, alternating red and yellow. Drizzle the kumquat cream over the melons and greens and serve at once.