Zesty Salad With Tortilla Strips - cooking recipe

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 3 ounces ricotta cheese, mexican cheese, crumbled

Preparation

Using a blender or food processor, pulse jalapeno with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
In a medium saucepan, heat 1\" of oil to 350\u00b0. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400\u00b0. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.