Tart cranberries and crisp juicy apples make a great taste and texture duo in a salad. Gather rosemary from the garden in summer, or buy fresh rosemary from the market. Crisp, tart apples are best in this recipe. Macoun apples grow in the Northeast and are available locally in the fall. Granny Smith apples travel well, so many markets carry the apples year-round, nationwide. Contrast in taste between the tart fresh cranberries and the slightly bitter arugula adds appeal in this salad. Rich mild pecans and creamy blue cheese round out flavors. Substitute cubes of Havarti cheese if blue cheese is not a favorite.
Core, chop and rinse the head of romaine lettuce. Place the lettuce in salad spinner, or dry the lettuce between clean kitchen towels. Rinse and dry the baby arugula.
Put the orange juice and lemon juice in the small bowl. Add the salt, pepper and chopped rosemary. Whisk ingredients to blend. Slowly add olive oil, whisking the citrus mixture continuously. Continue until the mixture thickens, becoming emulsified. Set aside.
Peel and core the apple. Cut the apple in half lengthwise, then halve and quarter. Cut the quarters into 1/2-inch cubes. Immediately squeeze a few drops from the cut lemon onto the apples to prevent them from turning brown.
Combine the pecan halves, fresh cranberries, dried cranberries, and jicama in a large bowl. Crumble the blue cheese and measure out 1/2 cup. Add the crumbled cheese to the mixture. Alternately, cube the Havarti cheese and measure 1/2 cup. Add to the mixture.
Add the romaine lettuce and arugula to the large bowl. Add the chopped apples on top. Mix the ingredients together using the kitchen tongs. Drizzle the dressing on top of the salad and toss before serving.