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Mamacita's version of this rustic Southern Mexico salad is light and refreshing--perfect for the end of strawberry season. Come fall, you can swap out the strawberries for pomegranates and grapefruit. When you're ready to serve, turn the salad out onto a platter, and garnish with any remaining herbs and a sprinkle of finely grated cotija or Parmesan. 

Serves 4

1 tablespoon shallot, sliced

3/4 cup white wine vinegar

3/4 cup orange juice

1/4 cup grapefruit juice

1/3 cup lime juice

1/2 cup agave nectar

3/4 cup olive oil

Kosher salt and white pepper, to taste

2 cups jicama, julienned

1 cup cabbage, shredded

1/2 cup strawberries, thinly sliced

3 tablespoons toasted pecan pieces

1 teaspoon each mint, epazote, and cilantro, finely chopped

Pinch coarsely ground chili flakes

1/2 cup wild arugula (roccola)

1. Macerate shallot in white wine vinegar for about 30 minutes. Strain vinegar in a metal bowl, and discard shallot.

2. Add all of the juices, and whisk in agave nectar and olive oil. Season to taste with salt and pepper.

3. Place the remaining ingredients in a mixing bowl, and dress with 2-3 tablespoons of the citrus-agave dressing. Season to taste with salt, and mix well.