Ingredients
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1 large jicama, peeled
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2 large watermelon radishes, trimmed
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2 gold beets, trimmed & peeled
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3 -4 radishes, trimmed (optional)
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5 -6 kumquats, (optional)
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1 tbsp shallot, minced
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2 tbsp fresh lemon juice (try Meyer lemons or pink Lemons)
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2 tsp Dijon mustard
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1 tsp honey
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3 tbsp extra virgin olive oil
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Sea salt and fresh cracked pepper, to taste
Steps
1
Thinly slice the beets, jicama, and radishes on a mandolin or using a vegetable peeler to get razor thin strips. If using kumquats, thinly slice with a small paring knife. Then combine all vegetables in a serving bowl.
2
In a small bowl, whisk together lemon juice, Dijon mustard, honey, shallot, and extra virgin olive oil.
3
Add the dressing to vegetables and toss to coat.
4
Season with sea salt and fresh cracked pepper, to taste.
5
Serve immediately.
Comments
Recipe provided by Frieda's