This recipe is a direct result of being lured into buying kumquats before I knew what to do with them. And there just aren’t that many kumquat recipes out there. The flexible part means I forgot to measure so following is what went into the dressing but I’ll have to measure the next time I make it.

Peels from 12 Kumquats, then soaked in sugar for a week or so
Rice wine vinegar
Peanut oil
Crushed red peppers

Mix all in pleasing amounts in a food processor and puree to chunky bit stage. Refrigerate in small containers ready for bento lunches.