Best Dressed Watercress with Crispy Tortillas

• 1 tablespoon honey
• 2 tablespoons lime juice
• 3 ounces olive oil
• 2 cups watercress, large stems removed
• 2 medium oranges, peeled and cut into chunks
• 1 cup finely julienned jicama
• 1 thinly sliced small red onion
• 1/2 teaspoon kosher salt
• Crispy Tortilla, recipe follows
• 3 cups canola oil
• 2 fresh corn tortillas
• 1/2 teaspoon salt

1. In a small bowl, whisk together honey and lime juice.
2. Continue to whisk while slowly drizzling in olive oil until all of the oil is incorporated.
3. In a medium bowl, combine watercress, orange segments, jicama, red onion and salt.
4. Drizzle in 1/2 cup of the dressing.
5. Toss well to combine.
6. Divide the salad equally between 4 salad plates.
7. Top with Crispy Tortilla strips.
8. In a heavy skillet, heat oil to 360 degrees F.
9. Cut tortillas in 1/4-inch strips.
10. Line a plate with paper towels and when oil is hot, carefully drop strips into oil, separating as you put them in.
11. Fry for 1 to 2 minutes or until lightly golden and crispy, stirring gently as they cook.
12. Remove with a strainer or slotted spoon and place on a paper towel-lined plate.
13. Immediately sprinkle with salt.
14. These can be made in advance and stored in an airtight container after completely cooled.
15. Yield: 2 cups

honey, lime juice, olive oil, oranges, jicama, red onion, kosher salt, tortilla, canola oil, corn tortillas, salt

Taken from www.foodnetwork.com/recipes/guy-fieri/best-dressed-watercress-with-crispy-tortillas-recipe.html (may not work)