Jicama Salad With Lime Juice And Fresh Mint

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1 medium jicama (1 1/2–2 pounds), peeled and cut into 1/2-inch cubes

2 teaspoons extra-virgin olive oil

3 tablespoons fresh lime juice

3/4 teaspoon chipotle chile powder (or 1 1/2 teaspoons ancho chile powder)

1/2 teaspoon salt

25 fresh mint leaves, cut into thin strips

2 tablespoons queso añejo (or feta or goat cheese)

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