Fresh Cilantro (2 cups)
Garlic (1 clove)
, zest of 1 lime, 1/4 cup of
Honey (1 Tbsp)
Sea Salt (1/2 tsp)
in a food processor - pulse to combine. With the blade running, pour in the
Extra-Virgin Olive Oil (1/2 cup)
and process until smooth.
on a large platter. Crumble the
Queso Fresco (1 cup)
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).
Garnish with the
Pickled Red Onions (1 cup)
Fresh Cilantro Leaves (to taste)