Ensalada de Nopales

5 oz Grilled Nopales
2 tbl. Cumin Dressing
1 ea. Heirloom tomato
4 oz. Panela cheese (two 2 oz. slices)
1 Avocado
Sea salt flakes to taste

1 . Slice tomato into 3 1/2 inch slices, salt each slice.
2 . Layer each tomato slice with a slice of Panela cheese
3 . Top the salad with the Grilled Nopales.
4 . Dress the salad.
5 . Dice avocado and garnish.

Grilled Nopales
5 ea. Nopales (cleaned)
1/4 cup diced cherry tomato
1/4 cup diced onions
2 tbl. cilantro, chopped
1/2 cup lime (juice)
1 ea. Serrano, diced

1 . Clean the paddles.
2 . Brush each side with oil, then sprinkle paddle with salt and lime juice
3 . Score the paddles lengthwise 3 times with a knife.
4 . Grilled the prepared paddles at med-low, turning them occasionally for about 15 min.
5 . Sauté onions and tomatoes, set aside.
6 . Let the grilled paddles cool, cut into strips.
7 . Combine striped cactus paddles with onions and tomatoes, add cilantro and Serrano mix.

Cumin Dressing
1 cup olive oil
3/4 tbl. ground cumin
1/4 cup brown sugar
1/2 cup red wine vinegar
1/4 tbl. salt
3 ea. garlic

Preparation
1 . Mince garlic, place in empty bowl.
2 . Add ground cumin, brown sugar, red wine vinegar, and salt to the minced garlic.
3 . Add olive oil and gently whisk.