Clementine Jicama Salad

recipe from Epicurious

1/2 teaspoon chopped garlic

1/4 cup fresh lime juice

6 tablespoons olive oil

1/2 teaspoon sugar

8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices

1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)

1 small red onion, thinly sliced

3/4 cup packed cilantro sprigs

1/2 cup crumbled queso fresco or mild feta

1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.

Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.

Cook's notes:

2 degrees off center