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Hearty Greens with Kumquats

From: bonappetit.com
SERVES 8

Store 12 cups mixed hearty greens (such as escarole, mustard greens, and kale; if using mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags. Chill greens and kumquats overnight.

Before serving, empty bags with greens and kumquats into a large bowl. Add 1/2 cup Granny Smith Apple Cider Vinaigrette (see below) to salad and toss to evenly coat. Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Transfer to a serving bowl and scatter 1/4 cup 1-inch pieces chives and, for a little crunch, 3 tablespoons roasted salted shelled pumpkin seeds (pepitas) over.

Granny Smith Apple Cider Vinaigrette

From: bonappetit.com
MAKES about 1 1/4 cups

Purée :

1 chopped Granny Smith apple (with core and peel)
1/4 cup raw unfiltered apple cider vinegar
1 tablespoon fresh lime juice

in a blender, occasionally scraping down sides of blender with a spatula, until smooth. Strain mixture through a fine-mesh sieve into a medium bowl, pressing down on solids with spatula to extract all juice; discard solids. Whisk in

1 tablespoon minced shallot
1 teaspoon raw sugar

Whisk in 1/4 cup plus 1 tablespoon safflower or grapeseed oil until well blended. Season with kosher salt and freshly ground black pepper.

DO AHEAD Vinaigrette can be made 1 day ahead. Cover and chill. Rewhisk before using.