The main pleasure of salad lies in the way flavors play against each other--sweet lettuce and mustardy vinaigrette, or peppery herbs and unctuous fresh cheeses.
That complexity can also be achieved with less traditional elements. This is a fruity, slightly sweet salad to refresh the palate.
1/2 pound jicama
1/2 cup sliced red radishes
1 small navel orange
1 tablespoon honey
1 1/2 tablespoons white wine vinegar
1 tablespoon oil
Freshly ground white pepper
Peel jicama, slice thinly and cut into matchsticks, about 1-inch long and 1/4-inch thick. Place in salad bowl with radishes. Peel orange and cut crosswise into 4 slices. Separate into segments and add to jicama.
Whisk together honey, vinegar, oil and salt and white pepper to taste in small bowl. Add to jicama mixture. Toss well. Makes 2 servings.