MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Watermelon Jicama Salad
 Categories: Salads, Vegetarian
      Yield: 4 Servings
 
    1/2 md Shallot
    1/2    Serrano chile
    3/4 c  Fresh lime juice
      5 tb White sugar; divided
  2 1/2 ts Salt; divided
    3/4 c  Canola oil
    1/2 c  Sunflower seeds
      4 oz Arugula
    1/2 sm Seedless watermelon; (20
           -oz); cut into matchsticks
    1/4 md Jicama; (9 oz); cut into
           -matchsticks
      6 oz Queso Oaxaca; cut into thin
           -strips
 
  Combine shallot, chile, lime juice, 1 tb sugar, and 2-1/4 ts salt in a
  blender jar. With blender running, add oil in a steady stream until
  blended, about 30 seconds. Set aside.
  
  Place sunflower seeds and remaining sugar in a medium skillet over
  medium-low heat. Cook, stirring occasionally, until sugar has
  caramelized and amber in color, about 9 minutes.
  
  Pour onto a baking sheet lined with a silicone baking mat or parchment
  paper, and sprinkle with 1/4 ts salt. Cool completely, about 15
  minutes. Break apart into clusters.
  
  Arrange greens, watermelon, and jicama on a large platter. Scatter
  with cheese strips and sunflower brittle.
  
  Recipe by Matthew Trebek, Oso, New York, People magazine,
  chefmimiblog.com
 
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