In a jar with a tight-fitting lid, combine olive oil, vinegar, honey, and salt. Cover and shake to mix well. Set aside.
Preheat oven to 325°. Spread nuts in a shallow pan. Bake for 8-10 minutes until lightly toasted, stirring occasionally. Set aside. Peel oranges, removing any white pith. Cut oranges crosswise into 1⁄4 -inch-thick slices. Peel jicama, then grate.
Arrange orange slices in a single layer on a large platter. Sprinkle grated jicama over orange slices. Sprinkle pistachios on top. Drizzle with vinaigrette and serve immediately.
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