Chicory, Jicama, and Pecan Salad

Qc_0599_salad_l

Ingredients in this Recipe

1 cup pecan halves
1 small (12 ounces) jicama root, peeled
1 small head (8 ounces) chicory, leaves separated, washed, and dried
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup
Salt and freshly ground pepper

Recipe Preparation

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