Serves 2

• 1 lb Carrots
• 1 head Bib Lettuce, rinsed and roughly chopped
• ¼ Red Onion, sliced thinly
• ¼ cup Cilantro, stems removed
• 1/2 cup Kumquats, chopped
• 1 large Clove Garlic, crushed
• 1/4 cup Lemon Juice
• 1/3 cup Olive Oil
• 2 Tbsp Apple Cider Vinegar
• 1/2 Tbsp Honey
• Salt and Pepper

Preheat oven to 375 degrees. Cut carrots in half lengthwise and place on a baking sheet. Drizzle with olive oil. Place in the oven and roast for about 35-40 minutes, or until tender.

Combine kumquats, garlic, lemon juice, olive oil, apple cider vinegar, honey, pepper and salt in a food processor or blender and pulse until smooth. Scrape down sides and check consistency – add some water if needed. Taste for salt and acid levels; adjust accordingly.

Remove carrots from oven and let cool slightly. Toss carrots, lettuce and sliced onion with dressing. Sprinkle with cilantro leaves and serve.