Kumquat Spring Green Salad with Apricot Balsamic Dressing

Kumquats are sweet/tart and delicious with spring greens, sourdough croutons, and an apricot balsamic dressing.

6 cups spring green baby lettuces

3 green onions, sliced

¼ cup kumquats, sliced

3 slices sourdough, cubed

¼ cup avocado oil

Salt and pepper

Apricot Balsamic Dressing:

3 Tbsp apricot jam

3 Tbsp balsamic vinegar

1 lemon, juiced

⅔ cup olive oil

Garlic salt and pepper, to taste

Add baby lettuces, green onions and kumquats to your salad bowl. Heat the oil over high heat in a large skillet. Add the cubed bread and stir till browned and crunchy. Remove croutons to a bowl with a paper towel in it to absorb any extra oil. Add salt and pepper to the croutons while still hot. When cooled add to the salad. 

Shake all dressing ingredients in a mason jar and pour over the salad just before serving.