In a small bowl, whisk together honey and lime juice. Continue to whisk while slowly drizzling in olive oil until all of the oil is incorporated.
In a medium bowl, combine watercress, orange segments, jicama, red onion and salt. Drizzle in 1/2 cup of the dressing. Toss well to combine. Divide the salad equally between 4 salad plates. Top with Crispy Tortilla strips.
In a heavy skillet, heat oil to 360 degrees F.
Cut tortillas in 1/4-inch strips. Line a plate with paper towels and when oil is hot, carefully drop strips into oil, separating as you put them in. Fry for 1 to 2 minutes or until lightly golden and crispy, stirring gently as they cook. Remove with a strainer or slotted spoon and place on a paper towel-lined plate. Immediately sprinkle with salt. These can be made in advance and stored in an airtight container after completely cooled.
Yield: 2 cups
Recipe courtesy of Guy Fieri, May 2008