Instructions: Cut off the ends of the oranges with a sharp serrated knife, then slice the peel from the sides. With a gentle sawing motion, cut along each membrane to
release the orange sections into a small bowl. Set aside.

Peel the jicama, and cut into very thin slices about 1-1/2 inches long.

Slice the fennel into very thin strips; include the feathery tops. Chop the arugula.

In a small bowl, whisk together the dressing ingredients until the honey is dissolved. Refrigerate everything until serving time.

Assemble the salad on a small platter shortly before serving. First, put down a layer of endive or spinach (a starburst pattern looks nice), then a layer of jicama slices. Drizzle on some of the dressing, then sprinkle on the
fennel and arugula. Arrange orange sections on top, and spoon on a little more
dressing. Garnish with some red onion slices if desired.

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