Zesty Salad With Tortilla Strips

Ingredients

• 1 jalapeno, seeded and coarsely chopped
• 3 limes, zest of, finely grated
• 1/4 cup sherry wine vinegar
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon sugar
• salt
• 1/2 cup extra-virgin olive oil
• vegetable oil, for frying (optional)

• 4 (5 inch)  corn tortillas, sliced into 1/4-inch thick strips (Can sub broken chips for ease)
• 8 cups mixed greens
• 3 ounces queso fresco, crumbled or ricotta cheese, mexican cheese, crumbled

Directions

1. 1

   Using a blender or food processor, pulse jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.

2. 2

   In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.

3. 3

   In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.