At Jardinière in San Francisco, chef-owner Traci Des Jardins is constantly looking for dishes with a balance of sweet, acid, and salt. This recipe hits all those notes for a crunchy, salty, sweet, bitter winter salad. A mix of young chicories, like endive, frisée, and radicchio, make for a blast of color welcome during colder months. If kumquats are unavailable, use paper-thin slices of unpeeled clementines.
3 tablespoons fresh orange juice2 cups kumquats, sliced into 1/8-inch rounds, seeds removed, divided1/2 teaspoon black pepper, divided1 cup packed fresh mizuna1 tablespoon fresh mint leaves, cut into thin strips4 ounces aged pecorino Romano cheese, shaved with a Y-shaped vegetable peeler Whisk together olive oil, sherry vinegar, orange juice, shallot, 1 tablespoon kumquats, and 1 tablespoon dates until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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