Instructions: Roast, peel and seed red pepper and cut into julienne strips. Peel, core and cut apples into matchstick -size pieces. Peel and cut jicama into matchsticks.

Combine red pepper, apple, jicama, parsley, vinegars, honey, salt and white pepper. Toss until well mixed. Serve cold and crispy.

Lous note: I didnt have tarragon vinegar, so I used balsamic vinegar. I supposed other kinds could be used as well. This was a lovely salad which we had with the Drunken Shrimp.

NOTES :
Houstons finest restaurants, by Ann Criswell. This one is from DeVille in the Four Seasons Hotel.

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