Arugula Salad with Mozzarella and Green Mango Jam!



* 1 tbsp. honey
* 2 tbsp. balsamic vinegar
* 1 tsp. salt, or more to taste
* Freshly ground black pepper to taste
* 1/4 cups extra virgin olive oil


* 1/2 jicama, peeled and cut into 1/2-inch-wide x 3-inch-long sticks (about 20)
* 2 handfuls arugula, washed and patted dry
* 2 radicchio cups (optional)
* 2 generous slices fresh mozzarella
* 2 spoonfuls green mango jam


Using fork, whisk together first four dressing ingredients. Continue whisking while slowly drizzling in olive oil. Rinse jicama sticks under cold water, pat dry and set aside. Place arugula in bowl and toss with a couple teaspoons of dressing. When ready to plate salad, place arugula in the radicchio cups (if you’re using them) or on the plate. Top with the jicama, mozzarella and spoonful of jam. Place remaining dressing on table for guests to serve themselves. Makes 2 servings.

~ Courtesy of Latin Chic: Entertaining with Style and Sass, by Carolina Buia and Isabel C. González


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