1/4 lb Mixed field greens
1/4 cup pickled chayote squash
1 ripe avocado
1 cup cherry size local tomatoes
3 oz hatch chile vinaigrette
8 pieces candied bacon
2 cups of blue corn tortilla strips
1/2 tsp Dijon mustard
juice of 1 lime
2 tbsp white wine vinegar
1/2 cup olive oil
salt and pepper
in a mixing bowl add two minced roasted hatch chlies,mustard and lime juice. then whisk in oil. pour the oil in slow and whisk very fast.
This will bring all ingredients together add salt and pepper to taste.
place 8 pieces of bacon on a cookie sheet with parchment paper. rub the bacon withunsulferd molasses. place another sheet of paper then another cookie sheet the same size. bake in a 350 degree oven for 10 minutes, then check every 3 to 4 minutes after. this will keep the bacon in nice flat pieces.
Julianne the squash. bring 1 cup of white wine vinegar and 1 tsp of mustard seeds. add 2 tsp of salt 1 tsp white sugar. pour liquid in the on the squash and refrigerate
In a large bowl toss the greens with 3 oz of vinaigrette and season with salt and pepper. place greens on serving platter or bowl. slice the avocado. cot tomatoes in half. then randomly place the rest of ingredients on the greens and top with blue corn tortilla strips