Wash and rinse the Arugula,and dry. In a saucepan bring the oil up to a med heat, add the walnuts and let cook on med low for about 1 hour. Line a strainer with cheese cloth. After 1 hr, turn off heat and strain into a glass bowl using the lined strainer. This will keep the oil clean. You now have an infused oil. Peel and cut the jicama into matchsticks. Toss with the Arugula and dress with the oil, coating all leaves. | 
