1/4 cup fresh lime juice

1 tablespoon honey or maple syrup

1/3 cup extra-virgin olive oil

kosher salt, as needed

freshly ground black pepper, as needed

2 tablespoons roughly chopped mint

5 carrots, peeled and thinly sliced into juliennes (matchstick size piece)

1 jicama (approximately 1 pound), peeled and thinly sliced into juliennes (matchstick size pieces)

Method:

1.   In a small bowl, add lime juice, honey or maple syrup, salt and pepper. Whisk to combine. Slowly and gradually, add the oil while whisking until fully emulsified. Adjust seasoning to taste with salt and pepper. Alternatively, add all ingredients to a mason jar with a tight fitting lid and shake until emulsified.

2.   Add the mint, carrots and jicama tossing to evenly combine. Place in refrigerator and allow to marinate for 10 minutes.

3.   Remove from refrigerator, evenly divide among 4 – 6 plates and serve.

Kitchen Note:  Consider using parsley or cilantro in place of mint and lemon juice in place of lime.