Orange Daikon Salad

2 tbsp red wine vinegar
2 tsp grated orange zest
salt to taste
1/4 cup sunflower oil
about 2 lbs daikon or jicama peeled and thinly sliced (4 cups)

In a large serving bowl, whisk together the vinegar, orange zest, and salt. Drizzle the oil in a steady stream and whisk until combined add the daikon to the dressing and toss well. Serve immediately.