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Salads | |
| 1/4 cup sherry vinegar 2 teaspoons honey Kosher salt and freshly ground black pepper 1/2 cup olive oil 1 small jicama, peeled and julienned 4 navel oranges, segmented 1/4 cup roughly chopped cilantro 1 jalapeño, seeded and minced 4 ripe avocados, halved, pitted, skinned and sliced Juice of 1 lime Flaky sea salt, for sprinkling | |
| In a mixing bowl, whisk together the sherry vinegar and honey. Season with the kosher salt and black pepper then stream in the olive oil while whisking constantly. To the vinaigrette, fold in the jicama, orange segments, cilantro and jalapeño. Shingle the avocado slices on the bottom of a platter. Drizzle with the lime juice and sprinkle with the flaky sea salt. Spoon the jicama salad over the avocado, along with the vinaigrette. Serve. | |
Unrated | |
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