Recipe courtesy of Erica Miller
Show: Chef Du Jour
Episode: Erica Miller
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Yield:
6 servings
Level:
Easy

Ingredients

Dressing:

Directions

Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.

Divide evenly between six plates and garnish with peppers and pinon.

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Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

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