Mixed Bitter Greens and Kumquat Salad with Anchovy Vinagaigrette

Ingredients

• 3 heads of Belgian endive
• 10 cups bite-size pieces hearts of romaine
• 1 small clove garlic
• 2 tablespoons Parmesan cheese, freshly grated
• 7 anchovy fillets
• 3 cups (lightly packed) baby arugula
• ½ cup extra-virgin olive oil
• + 3 more ingredients
• • 14 kumquats
  • 2 teaspoons Dijon mustard
  • 2 tablespoons fresh lemon juice

With machine running, drop garlic through feed tube of processor and chop finely. Add anchovies, fresh lemon juice, Parmesan cheese, and Dijon mustard; blend well. Gradually add extravirgin olive oil, blending until vinaigrette is smooth. Season vinaigrette to taste with salt and pepper. DO AHEAD...

View full recipe at Epicurious