South-Of-The-Border Caprese Salad

• CILANTRO VINAIGRETTE:
• 1/3 cup white wine vinegar
• 1/2 cup fresh cilantro leaves
• 3 tablespoons sugar
• 1 jalapeno pepper, seeded and chopped
• 1 garlic clove, peeled and quartered
• 3/4 teaspoon salt
• 2/3 cup olive oil
• SALAD:
• 4 cups torn mixed salad greens
• 3 large heirloom or other tomatoes, sliced
• 1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 teaspoons fresh cilantro leaves

1. In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream.
2. Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper.
3. Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing. Yield: 6 servings (1 cup dressing).

cilantro, white wine vinegar, fresh cilantro, sugar, pepper, garlic, salt, olive oil, salad, heirloom, queso fresco, salt, pepper, cilantro

Taken from www.epicurious.com/recipes/member/views/south-of-the-border-caprese-salad-50102923 (may not work)