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JICAMA CITRUS SALAD

1 head of Butter or Boston Lettuce
2 Oranges, peeled and sectioned
2 Limes, peeled and sectioned
1 medium Jicama, peeled and julienne – about 1 cup
1 medium Red Onion, finely sliced
5 tbsp. Filippo Berio® Olive Oil
2 tbsp. Rice Wine Vinegar
1 tbsp. Honey
Salt & Pepper to taste
2 tbsp. Fresh Cilantro, chopped
6 ea. Kumquats, fresh, cut into 4 quarters lengthwise

Method

1. Remove the core and leaves of the lettuce. Wash and clean. Thoroughly dry.
2. Evenly divide the leaves onto four salad plates.
3. In a mixing bowl, add the vinegar, honey, salt & pepper and cilantro. Slowly whisk in the Filippo Berio® Olive Oil.
4. Add orange and lime segments, jicama and red onion and toss until completely coated.
5. Mound over the mix greens.
6. Spoon additional vinaigrette over the lettuce leaves.