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.
- Easy
- 30 mins
- 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
Uses
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.