Spicy Chopped Napa Pastrami-Cheese Salad

1 bunch red radishes, thinly sliced

3 cups Napa cabbage sliced crosswise, then chopped

Small head romaine lettuce, sliced crosswise and chopped

2 cups diced Jarlsberg or Jarlsberg Lite cheese

8 ounces thick sliced lean turkey pastrami or smoked turkey cut in strips (or, if you prefer, diced)

2 cups peeled, chopped jicama

2 mangoes, peeled, pitted and coarsely chopped

¾

cup sliced green onions or scallions, green and white parts

Dressing

¼

cup fresh lime juice

1 tablespoon orange blossom honey, to taste

2 tablespoons balsamic honey vinegar

1-2 tablespoons seeded, minced jalapeno pepper, to taste

1 teaspoon minced garlic

¼

cup good quality olive oil

Soak radishes, cabbage and romaine in very cold water in refrigerator, 1 hour to crisp. Spin dry or drain in colander and dry on paper towels.

In large bowl, gently toss all ingredients. Refrigerate until ready to serve.

For the dressing: Whisk together first 5 ingredients. Add olive oil while whisking to thicken. Season to taste with coarse salt and freshly ground black pepper. Dressing can be made a day ahead, placed in screw top jar and refrigerated. Shake well; pour over salad, toss and serve.

Serves four to six.

Honey Ridge Farms