Butter olive oil · Iron Fish Honey vinegar · Michigan Apple balsamic · Salads · SELECT Medium olive oil · Sicilian Lemon balsamic ·Mar 26, 2024

Jicama and Peppadew Salad

Name: Jicama and Peppadew Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
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

Submitted by Justin Diebel, Honor, Michigan

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

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.

Jicama and Peppadew Salad