Jicama Radish Salad

Directions

1. Peel and inspect jicama for firm texture, sweet taste and bright white color. Using a mandolin or sharp knife, carefully julienne. Run peeled carrots and washed radishes through the fine blade of the mandolin or carefully cut into matchstick strips. Combine ingredients in a large salad bowl.
2. To make the vinaigrette, place balsamic in a bowl and slowly add olive oil as you whisk to emulsify. Add salt and pepper to taste. To serve, line serving bowls with the lettuce leaves. Toss vegetables with 1-2 tablespoons of dressing per serving and place atop leaves.