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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.
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