By Chef Jo Ann Kim

October 2021

Makes 4-6 Servings

Ingredients

  • INGREDIENTS
  • 1⁄4 cup kumquats, sliced
  • 1 shallot, thinly sliced
  • 1 clove garlic, smashed
  • 1⁄4 cup apple-cider vinegar
  • 1⁄2 cup extra-virgin olive oil
  • 1 tbsp Flamingo Estate Honey
  • 1⁄4 cup cilantro, chopped
  • FOR THE GOUGÈRES
  • 1⁄2 cup salted butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 1⁄2 cups grated gruyère
  • FOR THE SALAD
  • 3 heads little gems or other lettuce
  • 2 avocados
  • 1 bunch radish
  • 2 tbsp Flamingo Estate Olive Oil

Steps

  • For the vinaigrette, thinly slice kumquats (no need to remove seeds), and place in a medium bowl. Add sliced shallots, garlic, vinegar and olive oil. Whisk to combine. Allow to rest for at least 1 hour.
  • For the gougères, preheat oven to 375°F. Place the butter and water in a small saucepan over medium heat. Once the butter has melted, add the flour and whisk vigorously until there is no visible flour remaining. Add one egg at a time, fully mixing before adding another. Once the dough is completely combined, add the Gruyère and mix to distribute.
  • Divide the batter evenly into a popover pan and bake for 35-40 minutes until golden brown. While the gougères are baking, preheat a cast-iron skillet over medium-high heat. Add 2 tbsp of olive oil. Cut avocados in half and remove the pits. Leaving the skin on, place cut sides down into the skillet and cook for 3-4 minutes or until deep golden brown. Set aside and allow to cool.
  • Separate each leaf of lettuce and place into a large bowl. Using a mandolin, thinly slice the radishes. (I like to slice them lengthwise and leave some of the green stem attached). Add to the bowl with lettuce. Using a large spoon, scoop out the cooled avocado flesh and place on a cutting board. Cut into 1⁄2-inch irregular shapes. Toss lettuce with half of the vinaigrette. Arrange on a platter or individual plates and top with avocado.
  • Serve with additional vinaigrette on the side and warm gougères.
  • 6. Enjoy!