The relatively simple recipe combines the tangy citrus fruits to the eclectic flavor of rosemary.
Using a sharp knife, peel the oranges, lemons and limes, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl; pour off and reserve the juice for another use.
Add the kumquats, olive oil, chives, rosemary and sugar. Season with salt and pepper and serve.
