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The mustard dressing served over this salad is made with pure maple syrup for a spicy-sweet flavor.

Martha Stewart Living, May 1999

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Credit: BEATRIZ DA COSTA

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Servings:
4
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Ingredients

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Directions

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  • Heat oven to 350 degrees. Spread pecan halves on a baking pan. Toast until fragrant, about 10 minutes. Transfer nuts to a bowl to cool.

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  • Place mustard, maple syrup, lemon juice, and olive oil in the bowl of a food processor. Season with salt and pepper. Process until combined, about 1 minute. Set vinaigrette aside.

  • Using a mandoline, slice jicama root. Cut into 1-by-2 1/2-inch strips. Place pecans, jicama, and chicory in a large bowl. Pour vinaigrette over salad, and toss to combine. Serve immediately.

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