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1. To pickle the kumquats, bring the
vinegar to a boil in a small pan. Add the cardamom pods. Put the
kumquats in a heatproof container, then pour in the vinegar mixture. Let
cool, then refrigerate for 2 days.
2. In a small bowl, whisk together the
honey and 3 tablespoons of the kumquat vinegar. Season with black pepper
and piment d'Espelette. Whisk in the olive oil.
3. Thinly slice 6 pickled kumquats and
remove the seeds; set aside. Thinly slice the pineapple cubes. (You need
only 12 slices total.) In a mixing bowl, combine the frisée, pineapple
and pickled kumquats.
4. Place the shrimp in a bowl and
season generously with salt; add the thyme and toss. Heat a large
cast-iron pan until almost smoking, then pour in enough oil to thinly
coat the base. Carefully add the shrimp and thyme and brown on both
sides until just cooked through, about 2 minutes; discard the thyme.
Transfer to the bowl with the frisée. Pour in just enough vinaigrette to
coat (about half) and toss.
Divide among 4 plates. Serves 4.
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