Fresh jicama, tomatillos and mango are topped with a spicy vinaigrette that includes vinegar, lime juice, garlic and coriander.
In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango and serrano chile; toss to mix.
In a small bowl, combine the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and coriander. Whisk to blend well.
Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste.
A set of Yellow Trellis Hand Painted Pot de Creme cups made in France.