Prep: 1. Slice jicama, peaches, and mint. 2. Make vinaigrette: mix lemon juice, olive oil, salt and pepper. Make: 1. Place arugula on bottom of dish/bowl and top with peaches and jicama. 2. Sprinkle fresh mint on top. 3. Add dressing and toss to serve.
"Every summer we go on vacation with Sloan and her family, and Sloan makes an amazing salad every night. This is my attempt to recreate one of them." -Mary, Gatheredtable Founder Take this dish up a notch by topping it with 1/4 cup toasted pine nuts. Toast pine nuts by placing into a preheated skillet on stove top, watching carefully so they don't burn.