Green Salad With Tortilla Strips And Queso Fresco

• 1/4 cup sherry wine vinegar
• 1 tablespoon lime zest
• 1 serrano chili, seeded, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil
• 4 (5 inch) corn tortillas, halved, cut into 1/4-inch-thick strips
• 1 (5 ounce) bag mixed baby greens
• 3 ounces queso fresco (or you can use mild feta cheese)
• vegetable oil

1. Blend first 6 ingredients in a processor until chili is finely chopped.
2. With machine running, gradually add olive oil and blend until smooth; set aside.
3. Pour enough oil in heavy skillet to come up to 1/4-in sides of skillet.
4. Heat to 350u0b0.
5. Working in batches, fry tortilla strips until golden, stirring frequently, for about 3 minutes.
6. Transfer to paper towels.
7. Sprinkle tortilla strips with salt.
8. Place greens in bowl; toss with vinaigrette.
9. Divide salad among plates.
10. Sprinkle with queso fresco and tortilla strips.

sherry wine vinegar, lime zest, serrano chili, salt, worcestershire sauce, ground black pepper, olive oil, corn tortillas, baby greens, queso fresco, vegetable oil

Taken from www.food.com/recipe/green-salad-with-tortilla-strips-and-queso-fresco-12013 (may not work)