Jicama, Apple, Fennel, Sweet Pepper, and Orange Salad with an Éphémère Ale and Mint Vinaigrette

• 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

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.