Mache and Avocado Salad with Tortilla Strips

• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 5 6-inch-diameter corn tortillas, each cut into 3 x 1/2-inch strips
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped shallot
• 1 1/2 teaspoons honey
• 10 cups (loosely packed) mache or baby spinach
• 1 avocado, peeled, pitted, cut lengthwise into 1/4-inch-thick strips

1. Heat 1/4 cup oil in heavy large skillet over medium-high heat.
2. Working in batches, fry tortilla strips until golden, about 2 minutes.
3. Transfer to paper towels.
4. Sprinkle with salt.
5. Whisk lime juice, shallot, and honey in small bowl.
6. Whisk in 3 tablespoons oil.
7. Season with salt and pepper.
8. DO AHEAD Can be made 1 day ahead.
9. Cool strips completely and store in airtight container at room temperature.
10. Cover and chill dressing.
11. Place mache and avocado in large bowl.
12. Add dressing; toss.
13. Season with salt and pepper.
14. Top with tortilla strips.

extravirgin olive oil, corn tortillas, lime juice, shallot, honey, mache, avocado

Taken from www.epicurious.com/recipes/food/views/mache-and-avocado-salad-with-tortilla-strips-239074 (may not work)