Pear and Jicama Salad

• 3 large pears, peeled, cored and cut in julienne
• 1 medium jicama (about 1 pound), peeled and julienned
• 3 bunches watercress, washed and stems removed
• 2 tablespoons cider vinegar
• 4 tablespoons walnut oil
• 1 tablespoon snipped chives
• Salt and freshly ground black pepper to taste
• 1 cup toasted walnuts, chopped

1. In a large bowl, toss together the pears, jicama and half of the watercress.
2. In a small bowl, whisk together the cider vinegar, walnut oil, chives, salt and pepper.
3. Pour half of the vinaigrette over the pear mixture and toss to coat well.
4. Divide the remaining watercress among 8 salad plates.
5. Place equal portions of the pear mixture over the watercress.
6. Sprinkle each salad with some of the walnuts.
7. Serve, passing remaining vinaigrette on the side.

jicama, bunches, cider vinegar, walnut oil, chives, salt, walnuts

Taken from cooking.nytimes.com/recipes/333 (may not work)