Combine all ingredients in a 2 cup measuring glass. Blend well with whisk or hand held immersion blender. Set aside, can be made up to two days ahead.
Divide the greens onto 8 salad plates.
Drizzle each plate of greens with about 1-2 tablespoons of dressing. Lay a crisscross bed of the jicama on top of the greens. Arrange 3-4 orange slices on top of the jicama.
Sprinkle with a few sesame seeds.
Serve immediately, or place in refrigerator (not more than 30 minutes before serving) until ready to serve. Alternately, you may lay the greens in a large salad bowl, top with jicama and ornage slices and drizzle or toss some of the dressing on the salad before serving.