Jícama, Radish, and Pepita Salad

• 1/2 cup olive oilolive-oil
• 1/3 cup chopped fresh cilantrocilantro
• 1 1/2 tablespoons white wine vinegarwhite-wine-vinegar
• 1 tablespoon honeyhoney
• 1 1/4 teaspoons ground cumincumin
• 1 5-ounce package butter lettuce mix or baby spinach leaves
• 2 cups diced peeled jicamajicama
• 1 scant cup thinly sliced radishes (about 8)
• 1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted
• 1/2 cup coarsely crumbled queso fresco or Cotija cheese

1. 01Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.

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