Tri-Color Salad with Fresh Cheese and Lime-Honey Vinaigrette
6to 8 servings
Ensalada Tri Color con Queso Fresco y Vinagreta de Limón y Miel
For the salad:
2headsboston lettuce, rinsed and drained
1poundtomatoes, about 2, quartered, seeded and sliced
1large Mexican avocado, halved, pitted, meat scooped out and sliced
8ouncesqueso fresco, fresh cheese, may substitute with farmers cheese or feta cheese
For the vinaigrette:
2tablespoonsfresh squeezed lime juice
2tablespoonswhite distilled vinegar
1/2teaspoonhoney or brown sugar
1 1/2teaspoonsdijon mustard
1 1/2teaspoonskosher or sea salt
1/2teaspoonsblack pepper, freshly ground
To make the vinaigrette:
Place lime juice, vinegar, mustard, honey, salt and pepper in a mixing bowl and thoroughly mix with a fork. Slowly pour safflower or vegetable oil and olive oil as you mix with a fork or whisk, emulsifying the ingredients so that they are well combined. You can also place all the ingredients in a tupperware or jar and shake until well mixed.
You may make the vinaigrette ahead of time, but be sure to cover and refrigerate. Whisk it again or shake it in a closed container so that it is emulsified before you add it to the salad.
To make the salad:
Place the lettuce leaves and tomatoes in a salad bowl. Add some of the vinaigrette and gently toss, so that the salad is moist but not soaked. Place the avocados and crumbled cheese on top. Drizzle some more vinaigrette on top and serve.