Jicama Salad with Vanilla Bean Goat Cheese

Jicama Salad with Vanilla Bean Goat Cheese

The crispy jicama and carrots, combined with the sweet tartness of the orange and vanilla bean infused goat cheese make this a most sensational salad! Enjoy it with a unique vanilla bean vinaigrette.

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Time

30 minutes

Difficulty

easy

Yields

4 servings

Ingredients

Salad

  • 2 cups jicama, julienned
  • 2 satsuma oranges, sliced
  • 1 large carrot, julienned
  • 1/2 red onion, thinly sliced
  • 4 cups mixed baby greens
  • 1/2 Rodelle vanilla bean, scraped

Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 3 tbsp white balsamic vinegar
  • 1 tsp light agave nectar
  • 1/2 Rodelle vanilla bean, scraped
  • Pinch salt

Directions

Salad directions

  • Prepare julienned jicama, carrot, sliced oranges and onion. Place on a plate or dish, cover and refrigerate.
  • Unroll the goat cheese and place into a small bowl. Add the scraped Rodelle vanilla bean seed and stir to combine thoroughly.
  • Place the goat cheese onto the center of a sheet of waxed paper and shape into a pinch log. Wrap the paper around the log, and roll to firm it. Refrigerate for a minimum of 15 minutes.

Vinaigrette directions

  • Combine the ingredients in a container or jar with a tight fitting lid. Shake well.

To serve
Plate one cup of greens on one of 4 salad plates. Top with 1/4 of the jicama, carrot, onion, and sliced orange. Unroll the goat cheese and cut into four pieces. Top the salad with a piece of goat cheese and sprinkle vinaigrette over the salad. Repeat for the three other plates.

Inspired By Rodelle

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