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Fennel, Jicama and Apple Salad

serves approximately 4

Vinaigrette:
1/2 cup apple juice
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 tablespoon whole grain Dijon mustard
1 tablespoon brown sugar

Directions:  Whisk all ingredients together.

Salad:
1 bulb fresh fennel, julienned and fronds reserved
1 Crispin (Mutsu)apple, julienned
1 jicama – approximately same weight as apple – peeled and julienned

Directions:  Toss fennel, apple and jicama with vinaigrette, and garnish with pieces of fennel fronds.

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