A Oaxacan Salad in Amsterdam

I served this salad recently as part of a huge Mexican-themed dinner.  It manages to be exotic while still using ingredients that are mostly available in the Latin-food desert that is Northern Europe.

Oaxacan Salad

Note: This salad can be cut in half for smaller groups

Adapted from Seasons of My Heart cooking school in Oaxaca

For the dressing:
1/2 cup grapefruit juice
4 tablespoons balsamic vinegar
1/2 cup olive oil
2 tablespoons chopped garlic
2 teaspoons freshly ground black pepper
1 teaspoon salt
1/4 cup or more orange/lime juice from soaking jicama

For the salad:
2 jicama (If jicama is not available, a mild radish such as daikon also works)
2 oranges, juiced
2 limes, juiced
2 oranges, cut into segments
4 guavas (I couldn't find guavas in Amsterdam, and I omitted them without any effect on the salad)
1 red onion, chopped
4 avocados, cut into chunks
1 cup cilantro, chopped
2 heads red-leaf lettuce
2 bunches arugula
1 cup pepitas (pumpkin seeds)
230 grams of goat cheese, feta also acceptable
2 pomegranates, seeded

-Marinate the jicama in the lime and orange juice for a half an hour.
-Drain the jicama, saving the juice.
-Whisk together the dressing ingredients together.  Add the reserved lime/orange juice, adding up to a 1/2 cup to taste
-Mix the ingredients together in 2 large bowls
-Sprinkle the pomegranate seeds over the salad, and crumble the cheese on top