Jicama Salad

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1/4 cup sherry vinegar

2 teaspoons honey

Kosher salt and freshly ground black pepper

1/2 cup olive oil

1 small jicama, peeled and julienned

4 navel oranges, segmented

1/4 cup roughly chopped cilantro

1 jalapeño, seeded and minced

4 ripe avocados, halved, pitted, skinned and sliced

Juice of 1 lime

Flaky sea salt, for sprinkling