Oranges & Jicama with Pequin Vinaigrette

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Oranges & Jicama with Pequin Vinaigrette

 

8 oranges, peeled and sectioned, white pith removed

2 cups peeled, chipped jicama

1 bunch watercress, torn into pieces

1/2 red onion, thinly sliced

1/4 cup vegetable oil

2 tablespoons lime juice

1 to 2 dried pequins, stemmed and crushed or other dried hot peppers

coarse salt and freshly ground pepper

 

In large bowl, combine oranges, jicama, watercress, and onion.

In blender, combine oil, lime juice, and pequins. Blend until pequins are finely

ground. Season to taste with salt and pepper.

Pour over sald and toss thoroughly. Serves 6 to 8.