Ingredients
1 cup pecan halves
1 tablespoon Dijon mustard
2 tablespoons pure maple syrup
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 small (12 ounces) jicama root, peeled
1 small head (8 ounces) chicory, leaves separated, washed, and dried
Preparation
Heat oven to 350 degrees. Spread pecan halves on a baking pan. Toast until fragrant, about 10 minutes. Transfer nuts to a bowl to cool.
Place mustard, maple syrup, lemon juice, and olive oil in the bowl of a food processor. Season with salt and pepper. Process until combined, about 1 minute. Set vinaigrette aside.
Using a mandoline, slice jicama root. Cut into 1-by-2 1/2-inch strips. Place pecans, jicama, and chicory in a large bowl. Pour vinaigrette over salad, and toss to combine. Serve immediately.
