Carrot Citrus Salad

½ cup water

2 tablespoons cider vinegar

⅛ teaspoon sea salt

2 carrots, shaved into strips using a vegetable peeler

½ jicama, peeled and cut into thin matchsticks

1 orange, peeled and thinly sliced

1 sprig fresh cilantro, or to taste

cracked black pepper to taste

2 leaves escarole, torn

Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.

Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.