Jicama, Orange and Fennel Salad

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Jicama, Orange and Fennel Salad Ingredients

4 Navel oranges	4 tb Olive oil
1 Jicama -- size of an apple	2 tb Orange juice
1 sm Fennel bulb -- 2" to 3"	2 tb Balsamic vinegar
Diameter	2 ts Raspberry vinegar --
Arugula	Optional
10 Belgian endive leaves or	1 Clove garlic -- minced
Handful fresh	1/2 ts Salt
Spinach	2 ts Honey
DRESSING

Instructions for Jicama, Orange and Fennel Salad

Cut off the ends of the oranges with a sharp serrated knife, then slice the peel from the sides. With a gentle sawing motion, cut along each membrane to release the orange sections into a small bowl. Set aside. Peel the jicama, and cut into very thin slices about 1-1/2 inches long. Slice the fennel into very thin strips; include the feathery tops. Chop the arugula. In a small bowl, whisk together the dressing ingredients until the honey is dissolved. Refrigerate everything until serving time. Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or spinach (a starburst pattern looks nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on the fennel and arugula. Arrange orange sections on top, and spoon on a little more dressing. Garnish with some red onion slices if desired. Posted to MC-Recipe Digest V1 #156 Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT) From: HP_WALLS@WOCO.OHIO.GOV Recipe By : Mollie Katzen/Moosewood Cookbook

Main Ingredient: SaladCuisine: Uncategorized

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