This recipe is from Latin Chic: Entertaining with Style and Sass, by Carolina Buia and Isabel C. González.
2 tbsp. balsamic vinegar
1 tbsp. honey
1 tsp. salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 jicama, peeled and cut into 1/2-inch-wide x 3-inch-long sticks (about 20)
2 handfuls arugula, washed and patted dry
2 radicchio cups (optional)
2 generous slices fresh mozzarella
2 spoonfuls Montse's Green Mango Jam
1. Make the dressing: With a fork, whisk together the vinegar, honey, salt, and black pepper to taste. Continue whisking while slowly drizzling in olive oil.
2. Prepare the salad: Rinse jicama sticks under cold water, pat dry, and set aside. Place arugula in a bowl and toss with a couple teaspoons of dressing. When ready to plate salad, place arugula in the radicchio cups (if you’re using them) or on a plate. Top with the jicama, mozzarella, and spoonful of jam. Place remaining dressing on table for guests to serve themselves.