Carrot, Jicama, and Cherry Salad for One

It’s cherry season and I can’t get enough. But you don’t have to obsessively eat them right off their stones, and they don’t have to be baked into a pie. Nope. You can make this unique salad and have dessert and lunch at the same time!

1 small carrot

¼ of a jicama, peeled (about enough to make ½ cup of shreds)

1 small green onion (or two, if you like ‘em)

12 cherries, pitted and halved (dried cherries are nice too)

1 TBLSP Dijon-style mustard

1 TBLSP rice vinegar

1 teaspoon maple syrup

Salt and pepper to taste

1 teaspoon sesame seeds

1. Grate the carrot and jicama into a small bowl. Dice the green onion, pit and halve the cherries, and add them to the bowl.
2. In another small bowl, whisk together the mustard, vinegar, and maple syrup, plus salt and pepper to taste.
3. Pour the dressing over the shredded veggies and toss with wild abandon. Adjust seasonings with salt and pepper.
4. Sprinkle the sesame seeds on the top to make it pretty.

That’s a side of baked carrot chips. I just sliced them thin with a potato peeler, brushed them with oil, and then wove them together. They crisped up in a 350 degree Fahrenheit oven in about 15 minutes, turning once in the middle.