Tri-Color Salad with Fresh Cheese and Lime-Honey Vinaigrette

Method3 steps

1. 1

   Step 1: Mix the 2 tablespoons lime juice, 2 tablespoons vinegar, ½ teaspoon honey, 1½ teaspoons mustard, 1½ teaspoons salt and ½ teaspoon pepper. Slowly whisk in all 5 tablespoons vegetable oil and 5 tablespoons olive oil until emulsified. Alternatively, put all eight dressing ingredients in a tightly closed jar and shake until well combined.

   Uses 2 tablespoons freshly squeezed lime juice · 2 tablespoons white distilled vinegar · ½ teaspoon honey · 1½ teaspoons Dijon mustard · 1½ teaspoons kosher or sea salt · ½ teaspoon freshly ground black pepper · 5 tablespoons vegetable oil · 5 tablespoons olive oil

2. 2

   Step 2: If making the dressing ahead, cover and refrigerate it; whisk or shake it again before using. Rinse and thoroughly drain the lettuce, separating its leaves. Wash, quarter, seed and slice the tomatoes (1 pound). Halve and pit the avocado, scoop out and slice its flesh, and crumble all the queso fresco (8 ounces).

   Uses All the vinaigrette from step 1 · 2 heads Boston lettuce, rinsed and drained · 1 pound tomatoes (about 2), quartered, seeded and sliced · 1 large Mexican avocado, flesh sliced · 8 ounces queso fresco, crumbled · Water for washing the lettuce and tomatoes, drained

3. 3

   Step 3: Put all the prepared lettuce and tomatoes in a salad bowl. Toss gently with some of the vinaigrette from step 2 until moist but not drenched. Arrange all the sliced avocado and crumbled queso fresco on top, drizzle with a little more vinaigrette, and serve as 6–8 side portions. Keep any unused vinaigrette covered in the refrigerator.

   Uses All the prepared lettuce and tomatoes from step 2 · All the sliced avocado and crumbled queso fresco from step 2 · Vinaigrette from step 2, only enough to dress and drizzle the salad