QUESO DEL PAIS SALAD WITH MOJO ISLENO VINAIGRETTE

By akselden

Ingredients

• FOR SALAD:
• 1/4 cup vegetable oil
• 1/4 cup olive oil
• 1/3 cup red wine vinegar
• 1/8 cup fresh lemon juice
• 1 clove garlic, peeled and finely minced
• 1 tablespoon dried oregano
• 1/4 bunch fresh cilantro, finely chopped
• 5 basil leaves, finely sliced
• 2 tablespoons granulated sugar
• 2 shallots, peeled and finely minced
• salt and pepper to taste
• 1/2 pound Queso del Pais cheese diced
• small (or fresh mozzarella or fetal
• 1 medium red onion, peeled and sliced very thinly
• 4 ounces frisee, roughly sliced
• 8 ounces grape tomatoes, halved
• 1/2 large carrot, peeled and thinly shaved for optional garnish

Preparation

Step 1

Blend vinaigrette ingredients thoroughly. Add cheese and red onion. Cover and marinate in refrigerator for at least two hours but preferably overnight. Bring to room temperature before preparing salad. Using a triangular mold with removable sides, layer ingredients beginning with drained cheese, then onion and tomatoes. Press firmly into mold. Unmold carefully, top with frisee, and dress with remaining vinaigrette. Salad may also be assembled Without the mold.