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

~The Best of American Beer & Food: Pairing & Cooking with Craft Beer by Lucy Saunders
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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