Recipe courtesy of Erica Miller

Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing

Name: Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing
Yield: 6 servings
Ingredients: 6 ears of corn; 2 jicama; 1 red pepper, finely diced; 1 yellow pepper, finely diced; 3 baby spinach; 2 tablespoons pine nuts; Juice of 3 limes; 2 tablespoons tequila; 1 teaspoon white wine vinegar; 1/2 cup olive oil; 1 pinch cumin; 1 pinch cayenne

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Level: Easy

Yield: 6 servings

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Ingredients

6 ears of corn

2 jicama

1 red pepper, finely diced

1 yellow pepper, finely diced

3 baby spinach

2 tablespoons pine nuts

Dressing:

Juice of 3 limes

2 tablespoons tequila

1 teaspoon white wine vinegar

1/2 cup olive oil

1 pinch cumin

1 pinch cayenne

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.