Ingredients

• ¼ cup orange juice
• 2 Tbsp fresh lemon juice
• 2 Tbsp fresh lime juice
• ½ shallot, coarsely chopped
• 2 basil leaves, cut chiffonade style (cut into thin ribbons)
• ½ cup olive oil
• 1 small jicama, peeled and cut into julienne strips
• 2 large carrots, peeled and grated (large grate)
• 2 red bell peppers, seeded and cut into julienne strips
• 1 jalapeno pepper, minced
• 1 Tbsp honey
• Salt and a pinch of cayenne

Directions

1. Combine the juices, shallot and basil in a blender until smooth.
2. With the motor running, slowly add the olive oil until emulsified.
3. In a medium bowl combine the jicama, carrots, bell pepper and jalapeno.
4. Toss with the dressing.
5. Add honey and season with the salt and cayenne.