PREPARATION:

Method:

1. Whisk vinegar with the honey, mustard, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
2. With the grating blade, shred the jicama and carrots.
3. Quarter, core, and shred the apples. Toss the jicama mixture with the apples, scallions, and about 1/2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the Jicama Slaw in the middle of the ring.

   This recipe was featured on the Buffalo Girl Episode of Emeril Green.