Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Navel oranges
1 Jicama -- size of an apple
1 sm Fennel bulb -- 2" to 3"
Diameter
Arugula
10 Belgian endive leaves or
Handful fresh
Spinach
DRESSING
4 tb Olive oil
2 tb Orange juice
2 tb Balsamic vinegar
2 ts Raspberry vinegar --
Optional
1 Clove garlic -- minced
1/2 ts Salt
2 ts Honey

Cut off the ends of the oranges with a sharp serrated knife, then
slice the peel from the sides. With a gentle sawing motion, cut along
each membrane to release the orange sections into a small bowl. Set
aside.

Peel the jicama, and cut into very thin slices about 1-1/2 inches
long. Slice the fennel into very thin strips; include the feathery
tops. Chop the arugula.

In a small bowl, whisk together the dressing ingredients until the
honey is dissolved. Refrigerate everything until serving time.

Assemble the salad on a small platter shortly before serving. First,
put down a layer of endive or spinach (a starburst pattern looks
nice), then a layer of jicama slices. Drizzle on some of the
dressing, then sprinkle on the fennel and arugula. Arrange orange
sections on top, and spoon on a little more dressing. Garnish with
some red onion slices if desired.

Recipe By : Mollie Katzen/Moosewood Cookbook

From: Hp_walls#woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (

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