Crisp Jicama, Plum And Boston Lettuce Salad

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Crisp Jicama, Plum And Boston Lettuce Salad

 

2 tablespoons lemon juice

1 tablespoon honey

1/4 cup extra virgin olive oil

2 small boston lettuce heads

8 ounces jicama, peeled, and thinly julienned

1 pound plums, washed, pitted and quartered

1/2 cup walnuts, chopped

1/2 cup blue cheese chunks

 

Combine the lemon juice, honey, and olive oil using a whisk to make a creamy

vinaigrette. Toss the jicama, plums walnuts and blue cheese together with 1

tablespoon of dressing.

Place the clean lettuce leaves in a large bowl. Mound the jicama, plums,

walnuts and blue cheese in the center, drizzle with vinaigrette and serve.

Serves 4.

 

 

 

 

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