1/2 c. oil
3 tbsp. white wine vinegar
1 tbsp. Dijon style mustard
1 1/2 sm. garlic clove, crushed
1/4 tsp. freshly ground pepper
10 sm. fresh kumquats, thinly sliced into round pieces, pits removed
1 1/2 c. almonds
1 head Boston lettuce
1 sm. radicchio lettuce
1 sm. red onion, sliced
4 Belgian endives - 2 thinly sliced crosswise, 2 separated into leaves

Preheat the oven to 400 degrees. Spread almonds on a cookie sheet and bake for 5 minutes, let cool. Slice into pieces.

In a jar, combine the oil, vinegar, mustard, garlic, and pepper. Cover and shake well. Add the kumquats to the dressing, shake to coat and set aside to marinate for 30 minutes.

In a large bowl, combine the Boston and radicchio lettuces with the onion, sliced endives and almonds. Pour dressing over salad. Toss well. Arrange endives and serve.