Mince the shallot and set aside. In a blender, blend the kumquats, water, juice from orange, and maple syrup until smooth. Scrape down the sides if necessary halfway through the blending process. Add the olive oil, sea salt, pepper and crushed red pepper flakes and blend until well-combined. Remove the dressing mixture from the blender and stir in the shallots. Mix well. Add a drop of water if too thick. Adjust seasoning to taste. Use immediately or store in an airtight glass container for up to one week.

Pictured with the Colorful Kale Salad.