Provided by: Chef Jesse Schenker
Place a shallow pan of water on the bottom oven rack to prevent the kumquats from drying out, and preheat to 400. (1) Toss kumquats with a teaspoon of oil and a pinch of salt, and place them in a baking pan on an upper rack. (2) Roast for 10 minutes. In the meantime, whisk together 1/4 cup extra-virgin olive oil and the lemon juice and season to taste; reserve. (3) In a large bowl, combine the arugula, hazelnuts, mint, and kumquats. Dress with approximately 1/4 cup of vinaigrette, or to taste, and toss well. Season to taste.