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Ingredients

• 3/4 cup  olive oil
• 2 medium  dried guajillo or New Mexico chile peppers, stemmed and seeded (about 1/2 ounces)
• 2   cloves garlic, cut into quarters
• 1/4 cup  sherry vinegar or white wine vinegar
• 3/4 tsp.  salt
• 6   green onions, trimmed (roots and wilted leaves removed)
• 2 large  ripe tomatoes, cored and sliced 1/4-inch thick (about 1-1/4 lb.)
•   Sea salt
• 1/2 cup  crumbled queso fresco (Mexican farmer cheese), goat cheese, blue cheese or shredded Monterey Jack cheese (2 oz.)

Description

Dried Chile Peppers, Garlic, Sherry Vinegar, And Olive Oil Make The Flavorful Dressing For This Side Salad.

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