SantaFe.com

In each bite, this salad surprises with a combination of sweet, salty, pungent and earthiness. Needs no dressing.

From Susan Porter/chef, Cloud Cliff Bakery, Cafe and Art Space.

• 1 medium large jicama peeled and cut into shoestrings
• 4 oranges (peel away all rind and white membrane with knife)Sliced into 1/4 inch slices and then halved
• 1/2 white onion (Walla or green onion), cut into very thin slices then halved
• 1 cup Kalamata (or other favorite) olives roughly chopped
• 1 brimming cup of Edam or Gouda cheese, cubed.

1. Combine all, set aside for one hour to one day for flavors to...

from localflavor magazine