, peeled and cut into matchsticks, about 2 cups
, about 150 g
WHISK lime juice with oil, honey and cayenne. Add jicama and mesclun. Toss until well coated.
LAY half of prosciutto slices on a cutting board. Place a handful of jicama mix at one short end of a slice, allowing mixture to overhang. Roll up tightly into a cigar shape. Repeat with remaining prosciutto and jicama mix. Refrigerate up to an hour before serving. To serve, cut each roll in half and arrange, cut-side down, on a platter.
Chatelaine Quickies: No-cook shrimp, mango, and avocado salad