Arugula, Avocado, Papaya and Jicama Salad with Pomegranate Dressing and Tortilla Chip Croutons

Ingredients

• 4 ounces baby arugula 
• 8 servings baked tortilla chips for topping
• 0.3 cup canola oil 
• 2  hass avocados diced pitted ripe
• 1 tablespoon honey 
• 0.5  jicama peeled cut into juilienne
• 8 servings kosher salt and pepper black freshly ground
• 3 tablespoons juice of lime freshly squeezed
• 1  lime zest finely grated
• 1  papaya diced pitted ripe peeled
• 0.3 cup pomegranate molasses 

Equipment

• bowl
• whisk

Directions

1. Whisk together the pomegranate molasses, lime juice, honey and lime zest in a small bowl and season with salt and pepper; slowly whisk in the oil until emulsified.
2. Combine the arugula, avocados, papaya, jicama and some salt and pepper in a large bowl and toss to combine.
3. Add the tortilla chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired.