Serves: 5 people
1 each Heart of Celery (reserve leaves)
2 each Green apple
1 small Jicama bulb
1 bunch Parsley, flat leaf
1 tablespoon Honey
½ tablespoon Whole grain mustard
1 teaspoon Prepared horseradish
1 tablespoon Red-wine vinegar
¼ cup Meyer lemon juice
Salt and pepper to your taste
1. Using a large mixing bowl; add chopped parsley, honey, horseradish, vinegar, and lemon juice and zest to the bowl. Whisk thoroughly to make a dressing. Season with a pinch of salt and pepper.
2. Next shred your fruits and veggies. For best results, julienne as thinly as possible by hand.
3. Add julienned celery and its leaves, apple and jicama to the bowl of dressing.
4. Toss to coat completely. Let refrigerate and marinate for a minimum of 30 minutes. Enjoy as a side or as a topping to a pulled pork sandwich. Enjoy!