| • | 3 tbsp. The Perfect Purée Green Apple Puree, thawed |
| • | 1 red apple, julienne |
| • | 1 small bulb fennel, julienne |
| • | 1/4 small jicama, julienne |
| • | 2 tbsp. olive oil |
| • | 1 1/2 tbsp. white wine vinegar |
| • | 1/2 tsp. salt |
| • | 1/4 tsp. pepper |
| • | 1/8 tsp. crushed red chiles |
| |
| Method: |
| 1. | Toss apple, fennel and jicama together in a mixing bowl. |
| 2. | In measuring cup or small bowl, mix together olive oil, vinegar, Green Apple puree, salt, pepper and chiles. |
| 3. | Drizzle over salad ingredents. Reserve. |
| |
| Serve With: |
| Grilled Halibut with Green Apple Beurre Blanc. |
