Avocado, Orange, and Jicama Salad
From Gourmet Magazine

3 navel oranges
1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp ground cumin
1/4 tsp sugar
2 Tbl white wine vinegar
2 Tbl olive oil
1 medium jicama (about 3/4 lb.)
2 firm-ripe California avocados

With a sharp knife cut peel & pith from oranges. Working over a bowl, cut sections free from membranes to measure 1/4 cup. In a bowl, wisk together orange juice, curry powder, salt, cumin, sugar and vinegar. Add oil in a stream, whisking until emulsified. Pell jicama and halve lengthwise. Thinly slice jicama crosswise and add to vinaigrette, tossing to combine. Halve, pit and peel avocados and thinly slice crosswise.

Lift jicama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.