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
Directions
Salad directions
  1. Prepare julienned jicama, carrot, sliced oranges and onion. Place on a plate or dish, cover and refrigerate.
  2. Unroll the goat cheese and place into a small bowl. Add the scraped Rodelle vanilla bean seed and stir to combine thoroughly.
  3. 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
  1. Combine the ingredients in a container or jar with a tight fitting lid. Shake well.
To serve
  1. Plate one cup of greens on one of 4 salad plates. Top with 1/4 of the jicama, carrot, onion, and sliced orange.
  2. Unroll the goat cheese and cut into four pieces.
  3. Top the salad with a piece of goat cheese and sprinkle vinaigrette over the salad. Repeat for the three other plates.
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
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