Recipe By Chef Jim Coleman

An unusual mix of ingredients!

Ingredients

• ¼ cup of pine nuts
• 4 cups of loosely packed mesclun greens, rinsed & dried
• 1 cup of jicama, peeled and julienne
• 6 oil packed sun-dried tomato halves, sliced into thin strips
• 4 teaspoons of balsamic vinegar
• 4 tablespoons of extra virgin olive oil
• 2 cloves of garlic, minced
• ½ teaspoon of fresh chopped rosemary
• Freshly ground black pepper to taste

Directions

1. Preheat the oven to 350° degrees. Toast the pine nuts on a baking sheet until they become fragrant, about 8 minutes. Remove them from the oven and set aside.

2. In a small mixing bow, whisk together the vinegar with the garlic, rosemary, salt and pepper. Allow the mixture to stand a few minutes to develop flavor.

3. Combine the greens and jicama in a salad bowl. Add the olive oil to the dressing, and whisk until well blended. Pour the dressing over the greens and toss well.

4. Divide the salad among four chilled salad plates, and sprinkle each serving with pine nuts and sun-dried tomatoes.