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Jicama, Apple, Fennel, Sweet Pepper, and Orange Salad with an Éphémère Ale and Mint Vinaigrette |
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| Category: | Appetizers |
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| Description: | ~The Best of American Beer & Food: Pairing & Cooking with Craft Beer by Lucy Saunders |
| Number of Servings: | Serves 6 |
| Ingredients: | 1 small jicama, peeled and thinly sliced 1 Granny Smith apple, cored, seeds removed and thinly sliced 1 Rome or Red Delicious apple, cored, seeds removed and thinly sliced 1 small bulb fennel, greens trimmed, split and thinly sliced 1 sweet red bell pepper, cored, seeds removed and thinly sliced 1⁄2 small red onion, thinly sliced 2 navel oranges, seeds removed and segmented Dressing: 2 ounces apple cider vinegar 1⁄2 teaspoon Dijon mustard 10 fresh mint leaves, sliced 4 ounces olive oil 2 ounces apple ale like Éphémère or hard cider 2 teaspoons sugar Kosher salt Freshly ground black pepper |
| Directions: | Place jicama, apples, fennel, pepper and onion into mixing bowl; add orange segments and set aside. To make dressing, blend vinegar, mustard, mint, oil, ale, sugar and salt and pepper to taste in a blender. Toss salad with dressing and serve immediately. |
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