Citrus Salad with Balsamic Honey and Pistachios

Preheat oven to 325°.

Spread nuts on a shallow pan. Bake at 325° for 8 minutes or until lightly toasted, stirring occasionally.

Combine olive oil, vinegar, honey, and salt in a jar with a tight-fitting lid; shake to mix well.

Peel oranges, removing any white pith. Cut each orange crosswise into 1/4-inch-thick slices.

Peel and grate jicama.

Place oranges on a large serving platter. Sprinkle with jicama and pistachios. Drizzle with vinaigrette; serve salad immediately.