Carmelized Pineapple Jicama Clementine Salad Carmelized Pineapple Jicama Clementine Salad 8 servings Adapted from Gourmet Magazine • 1/2 tsp. chopped garlic • 1/2 tsp. salt, plus more to taste • 1 tbsp. fresh lime juice • 3 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 6 tbsp. olive oil • 1/2 tsp. black pepper • 8 clementines, peeled & cut crosswise • 1 lb. jicama, peel & cut into matchsticks • 1 small red onion, thinly sliced • 3/4 cup packed cilantro sprigs • 1/2 cup crumbled queso fresco or mild feta • 1/3 cup raw green (hulled) pumpkin seeds, toasted Method: 1. Mince and mash garlic to a paste with salt. 2. Whisk garlic together with lime juice, Carmelized Pineapple, oil and pepper in a large bowl. 3. Just before serving, add clementines, jicama, onion and cilantro and gently toss. 4. Season with salt to taste. 5. Sprinkle with cheese and pumpkins seeds and serve.