arugula asian pear jicama salad

>There comes a time in a man’s life when he must make a salad that goes beyond taking a package of prewashed greens, plopping it on a plate, pouring a cup of Thousand Island dressing, and calling it good — and yet without the aid of recipes from books and magazines and websites and the like.

I had a brilliant idea:

1 medium jicama

1 asian pear

1 bag of prewashed arugula

good balsamic vinegar

Open the bag of prewashed arugula and plate it in a presentable fashion. Peel the jicama. Run it through a mandoline to create straw; do the same to asian pear (which i did not bother to peel). Toss the jicama and pear together, and place on top of the arugula. Drizzle balsamic vinegar. (Cook’s Illustrated had given O&Co’s Premium Balsamic Vinegar a good rating, and so that’s what I used.)

Eat the salad.

It was good.