Garden Salad Tacos

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 small garlic clove, finely grated
• Pinch of ground cumin
• Kosher salt
• 2 cups lightly packed mixed baby greens
• 1/2 small fennel bulb, very thinly sliced on a mandoline
• 1 medium carrot, very thinly sliced crosswise
• 4 radishes, very thinly sliced
• 1/2 cup lightly packed cilantro leaves
• 8 corn tortillas, warmed
• 3 ounces Monterey Jack cheese, shredded (1 cup)

1. Preheat a broiler.
2. In a large bowl, whisk the olive oil with the vinegar, garlic, cumin and a pinch of salt.
3. Add the baby greens, fennel, carrot, radishes and cilantro and toss to coat.
4. Season the salad with salt.
5. Arrange the warm corn tortillas on a large baking sheet in a single layer.
6. Sprinkle the shredded Jack cheese on the tortillas and broil 6 inches from the heat until the cheese is melted, about 1 minute.
7. Pile the salad on the tortillas, fold them in half and serve right away.

extravirgin olive oil, red wine vinegar, garlic, ground cumin, kosher salt, baby greens, fennel, carrot, cilantro, corn tortillas, cheese

Taken from www.foodandwine.com/recipes/garden-salad-tacos (may not work)