Jicama and Orange Salad with Citrus Cumin Viniagrette

Ingredients

• For salad:
• 2 oranges
• 1 jicama, peeled and juilenned
• 3 oz baby spinach
• For citrus cumin vinaigrette:
• 1 teaspoon cumin seeds
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• freshly ground pepper
• pinch coarse salt

Instructions

1. For salad:
2. Cut off both ends of the oranges, remove the peel and pith. Slice is crosswise into rounds and remove any seeds.
3. Transfer to a large bowl and combine with jicama and spinach. Toss with vinaigrette and serve.
4. For vinaigrette:
5. Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder and process until finely ground.
6. Combine all ingredients in the jar of a blender; blend until smooth. Store, covered, in the refrigerator up to three days.