> 1 large jicama, peeled
> 2 large watermelon radishes, trimmed
> 2 gold beets, trimmed & peeled
> 3 -4 radishes, trimmed (optional)
> 5 -6 kumquats, (optional)
> 1 tbsp shallot, minced
> 2 tbsp fresh lemon juice (try Meyer lemons or pink Lemons)
> 2 tsp Dijon mustard
> 1 tsp honey
> 3 tbsp extra virgin olive oil
> Sea salt and fresh cracked pepper, to taste
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.
In a small bowl, whisk together lemon juice, Dijon mustard, honey, shallot, and extra virgin olive oil.
Add the dressing to vegetables and toss to coat.
Season with sea salt and fresh cracked pepper, to taste.
Recipe provided by Frieda's