Grilled Chorizo, Jicama and Orange Salad

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Title: Grilled Chorizo, Jicama and Orange Salad
Categories: Salads
Yield: 4 servings

1 lb Jicama
3/4 lb Chorizo or pepperoni
2 lg Oranges, peeled & segmented
1/4 c Fresh lemon juice
2 t Paprika
4 lg Parsley sprigs

In her book "Little Meals" (Villard Books), Rozanne Gold uses jicama
as a bed for warm, spicy chorizo and the drippings that mingle with
citrus juices.

Peel the jicama and cut into matchstick julienne. Set aside.

Cut sausage into 1/2" thick slices, broil on tray until cooked
through. Keep warm.

Divide jicama among 4 plates. Top each portion with 5 orange segments,
sprinkle with 1 tablespoon lemon juice, top with 6-7 slices of sausage
with drippings, sprinkle with paprika and garnish with parsley.

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