Green Salad with Jicama, Guava, and Pepitas

This is another Susanna Trilling recipe that I made when I took her cooking class in Oaxaca--it is a very brightly flavored salad andif you are going for complicated, but not composed in a asalad course, this is an excellent choice.

Salad:
1/2 jicama, peeled and cut into 1" length matchsticks (about a cup)
1 orange, juiced
1 lime, juiced
2 tangerines, section and cut in half
5 guavas, seeded and cut in chunks
1/2 red onion, thinly sliced
2 large avocados, chunked
1/2 c. cilantro, finely chopped
1 head red lettuce
1 bunch purslane
1 bunch watercress
1/2 c. toasted pepitas
1/4 lb. queso fresco, crumbles up
1 pomegranite, seeded

Put the cut up jicama in a bowl with orange and lime juice and marinate for 1/2 hour.  Add tangerine wedges, guava, onion, avocado and cilantro.  Toss to cover with juice and let sit for 10 minutes.  Drain the juices and add to the dressing (see below).

Dressing:
1/4 c. grapefruit juice
2 Tbs. balsamic vinegar
1/4 c. olive oil
1 Tbs. garlic, minced
1 tsp. black pepper
1/2 tsp. salt
1/4 c. orange and lime juice from marinating the jicama (see above)
Mix together with a whisk.

In a bowl, mix lettuce, watercress, and purslane and add some dressing--toss and put on plates--then add some dressing to the fruit, toss that, and top the greens with the fruit. Sprinkle crumbled cheese, pepitas, and pomegranite seeds over salads and serve.