Jicama and Peppadew Salad

Directions

1. Core apple and cut into 1/2 inch slices. Sprinkle with salt and pepper.
2. 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.
3. 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.