Recipe - Jicama Orange And Fennel Salad

4 Navel oranges
1 Jicama size of an apple
1 small Fennel bulb 2" to 3"
Diameter
Arugula
10 Belgian endive leaves or
Handful fresh
Spinach
DRESSING
4 tablespoon Olive oil
2 tablespoon Orange juice
2 tablespoon Balsamic vinegar
2 teaspoon Raspberry vinegar
Optional
1 Clove garlic minced
One half teaspoon Salt
2 teaspoon Honey

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 1One half 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 MCRecipe 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