May 23, 2018
Salads, Nuts/Seeds, Fruit,
Vegetables, Mexican, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
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"Recipe source: Pati's Mexican Table cookbook"
In a small bowl combine the vinegar, honey, salt and pepper and then slowly add the oils in a thin, steady stream, mixing with a whisk or a fork until emulsified. (***may be made up to 5 days ahead, covered and refrigerated).
To make the salad: Place the jicama, beets and oranges in separate bowls and toss each with 1/3 of the vinaigrette. Arrange the ingredients in a pattern on a large platter. Sprinkle on the caramelized peanuts and drizzle any remaining vinaigrette on top.
***to make the peanuts:
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Place 1 cup unsalted pecans or peanuts in a bowl and pour 1/2 cup maple syrup and toss. Spread the nuts evenly on one of the baking sheets and scatter 1/2 tablespoon of butter that was diced on top. Bake for 10 minutes. Stir to made sure all the nuts are coated with syrup and bake for 10 more minutes or until they are browned and the syrup is bubbling and has darkened and thickened to the consistency of caramel. Immediately, before the caramel hardens, scoop the nuts off the baking sheet with a metal spatula or slotted spoon and place them on the other lined baking sheet, keeping the pieces as separate as you can. Cool completely.
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