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

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CATEGORY	CUISINE	TAG	YIELD
	Belgian	Salads/dres, Southwester	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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