Ingredients
- 2 large peaches
- 1 small jicama, peeled
- Mint leaves
- Chives
- 1 tablespoon champagne vinegar
- 1 tablespoon walnut oil
- 1 green jalapeno pepper
- 1 red jalapeno pepper
- 1 yellow jalapeno pepper
- Juice of one lime
- Salt and black pepper
Instructions
Peel peaches and cut into small chunks. Julienne jicama into small matchsticks. Roll mint leaves and cut into a chiffonade to make one teaspoonful. Mince chives to make one tablespoonful. Slice jalapenos very thinly (e.g., with a Kyocera ceramic slicer.) In a small bowl, add all ingredients. Stir together and adjust seasonings.
About this recipe
Recipe courtesy of Julie Wood, Kitchen Classics.
