| • |
3 tbsp. The Perfect Purée Green Apple Puree, thawed |
| • |
1 red apple, julienne |
| • |
1 small bulb fennel, julienne |
| • |
1/4 small jicama, julienne |
| • |
2 tbsp. olive oil |
| • |
1 1/2 tbsp. white wine vinegar |
| • |
1/2 tsp. salt |
| • |
1/4 tsp. pepper |
| • |
1/8 tsp. crushed red chiles |
|
|
| Method: |
| 1. |
Toss apple, fennel and jicama together in a mixing bowl. |
| 2. |
In measuring cup or small bowl, mix together olive oil, vinegar, Green Apple puree, salt, pepper and chiles. |
| 3. |
Drizzle over salad ingredents. Reserve. |
|
|
| Serve With: |
|
Grilled Halibut with Green Apple Beurre Blanc. |
