Ingredients

• 1/3  cup salad oil
• 1/4  cup white wine vinegar
• 2  tablespoons honey
• 1  tablespoon coarse grain or Dijon-style mustard
• 1  teaspoon caraway seed, crushed
• 1/2  teaspoon finely shredded orange peel
• 1/8  teaspoon freshly ground pepper
• 1  jicama, cut into thin strips (2 cups)
• 2  medium red, yellow, and/or green sweet peppers, cut into thin strips (2 cups)
• 8  cups torn mixed greens
• 2  medium oranges, peeled and sliced crosswise
• 4  or 5 chives, chopped

Directions

1. For the dressing, combine salad oil, white wine vinegar, honey, coarse-grain brown or Dijon-style mustard, caraway seed, orange peel; and freshly ground pepper in a screw-top jar. Cover and shake well; set aside.

2. Toss together jicama, sweet pepper strips,and half of the dressing in a large bowl. Cover and chill the mixture for 4 to 24 hours.

3. To serve, place greens in a serving bowl. Drizzle remaining dressing over the greens. Arrange orange slices around the edge of the bowl. Stir chopped chives into the jicama mixture; spoon into the center of bowl. Serve immediately.

Make-ahead tip: Prepare and store caraway dressing in the refrigerator for up to 1 week.