Cooking Instructions
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Step 1
Place the
Fresh Cilantro (30 g)
,
Garlic (1 clove)
, zest of 1 lime, 1/4 cup of
Lime Juice (2)
,
Honey (20 g)
, and
Sea Salt (3 g)
in a food processor - pulse to combine. With the blade running, pour in the
Extra-Virgin Olive Oil (120 mL)
and process until smooth.
Step 2
Arrange the
Peaches (4)
and
Tomatoes (3)
on a large platter. Crumble the
Queso Fresco (285 g)
over the top of the peaches and tomatoes. Spoon vinaigrette over the salad (you will only need about 1/2 of the vinaigrette, reserve the rest for later use).
Step 3
Garnish with the
Pickled Red Onions (150 g)
and
Fresh Cilantro Leaves (to taste)
. Enjoy!
