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!