Spinach, orange and jicima salad with cumin citrus vinagrette

For Molly, Suzy and Kath - Thanks for joining me for dinner Wednesday!

Ingredients:

Dressing--
1 teaspoon cumin seeds
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
Freshly ground pepper
Pinch of coarse salt

Salad--
Baby spinach leaves
jicima
orange segments

To make dressing:
Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground.

Combine all ingredients in the jar of a blender; blend until smooth. Store, covered, in the refrigerator up to 3 days.

Thank you, Martha Stewart, for the recipe.