Prepare julienned jicama, carrot, sliced oranges and onion. Place on a plate or dish, cover and refrigerate.
Unroll the goat cheese and place into a small bowl. Add the scraped Rodelle vanilla bean seed and stir to combine thoroughly.
Place the goat cheese onto the center of a sheet of waxed paper and shape into a pinch log. Wrap the paper around the log, and roll to firm it. Refrigerate for a minimum of 15 minutes.
Vinaigrette directions
Combine the ingredients in a container or jar with a tight fitting lid. Shake well.
To serve
Plate one cup of greens on one of 4 salad plates. Top with 1/4 of the jicama, carrot, onion, and sliced orange.
Unroll the goat cheese and cut into four pieces.
Top the salad with a piece of goat cheese and sprinkle vinaigrette over the salad. Repeat for the three other plates.
