Jicama and Peppadew Salad
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Jicama and Peppadew Salad
Category
Salads
Prep Time
10 minutes
Cook Time
5 minutes
Ingredients
- 1 sweet red apple
- salt and pepper to taste
- 1–2 tablespoons Fustini’s Butter olive oil
- 1 tablespoon powdered sugar
- 1 large jicama, peeled and cut into 3-inch x 1/4 inch balconettes
- 2–3 teaspoons Fustini's Iron Fish Honey Vinegar,
- Fustini’s Medium SELECT olive oil, to taste
- 1 small jar of peppadews
- fresh mint, for garnish
Ingredients
Directions
- Core apple and cut into 1/2 inch slices. Sprinkle with salt and pepper.
- In a large skillet, blend Fustini's Butter oil and powdered sugar and sauté, apples about 2 minutes per side, or until they begin to caramelize. Remove apples from pan and refrigerate immediately to keep them from cooking further.
- When apples are cooled, place them into a mixing bowl with jicama. Add Fustini's vinegar and Single Varietal olive oil to taste, and a dash of salt and pepper. Toss to coat and divide mixture evenly between serving plates. Garnish each salad with peppadews and 1 mint leaf cluster.