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• 1/2 teaspoon chopped garlic
• 1/4 cup fresh lime juice
• 6 tablespoons olive oil
• 1/2 teaspoon sugar
• 8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
• 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
• 1 small red onion, thinly sliced
• 3/4 cup packed cilantro sprigs
• 1/2 cup crumbled queso fresco or mild feta
• 1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.

Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.

Recipe notes: Vinegarette can be made up to four hours in advance and kept chilled. Clemintines, jicama and onions can also be cut up to four hours ahead and chilled. Combine ingredients at time of serving.