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Salad

• 1 small bunch green leaf lettuce
• 1 1/2 cups peeled and julienned jicama
• 3 oranges, peeled and sliced crosswise
• 3 slices Oso Sweet onion, divided into rings
• 1 recipe Toasted Sweet Walnuts
• 1 teaspoon Dijon mustard
• 3 tablespoons freshly squeezed orange juice
• 1/4 cup vegetable oil
• Coarse salt and freshly ground black pepper, to taste

Wash and spin dry leaf lettuce and arrange it on 4 salad plates. Top with jicama, sliced oranges, rings of sweet onion, and toasted walnuts.

In a small mixing bowl, whisk together Dijon mustard, orange juice, vegetable oil, salt, and black pepper until the mixture is thick. Drizzle over salads.

Recipe makes 4 salads.

Toasted Sweet Walnuts

• 3 tablespoons unsalted butter
• 3 tablespoons packed brown sugar
• 1 1/2 cups walnut halves

Melt butter in a large nonstick skillet; add brown sugar and stir until it softens. Stir in walnut halves and cook, stirring occasionally, about 5 minutes until sugar begins to caramelize on walnuts.

Remove walnuts from the skillet and place them on a large plate or tray to cool.