ORANGE-JICAMA SALAD WITH BUTTERHEAD LETTUCE AND HONEY-MUSTARD VINAIGRETTE Recipe

4

Ingredients

2 tablespoons red wine vinegar
3 medium shallots -- minced (about 1/4 cup)
1 tablespoon Dijon mustard
2 teaspoons honey
2 teaspoons grated orange zest
1/4 cup olive oil
Table salt and ground black pepper
2 large heads butterhead lettuce -- leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
8 ounces jicama -- peeled and sliced into 1/4-inch matchstick pieces
2 large oranges -- segmented

Preparation

Step 1

1. Whisk vinegar, shallots, mustard, honey, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.

2. Pour all but 2 tablespoons dressing over greens; toss to coat. Toss jícama in remaining dressing. Divide dressed greens among individual plates; arrange a portion of jícama and orange segments on greens. Serve immediately.