Pecan-Grapefruit Salad with Yellow Chiles

2 grapefruit; peeled and white pith removed
2 oranges; peeled and white pith removed
1 cup peeled; diced jicama*
4 yellow wax hot chilies; sliced in thin rings
1 tablespoon pecan or vegetable oil
1 tablespoon balsamic vinegar
1 tablespoon fresh lime juice
1 tablespoon chopped fresh parsley
2 teaspoons granulated sugar
2 tablespoons Pecan Valley Pecan Pieces

1. Cut grapefruit and orange sections away from their surrounding membranes into a bowl.
2. Add jicama, chilies, oil, vinegar, lime juice, parsley and sugar and toss to coat.
3. Let salad stand at room temperature for 1 hour. (The salad can be made ahead to this point and refrigerated overnight.)
4. Just before serving, sprinkle the salad with pecans.

Note: Jicama, a crunchy, mild flavored tuber, is available at Latin markets and in many supermarkets.