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.
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