Avocado-Mango Salad with Fresh Cheese and Capicola

I'm back!!  It has been such a busy past month and half and I'm really excited to finally have some time to add some delicious dishes.  Summer is definitely upon us, hello 102 degree's... not.  I have never been so ready for fall (and it's only June).  To beat the heat, this is such a refreshing salad.  I love the sweetness from the mangoes and the creaminess of the avocados and the little kick you get from the dressing.  I hope you enjoy this as much as I did.  Indulge!

Adapted from Rick Bayless “Mexican Everyday” recipe, “Avocado-Mango Salad with Fresh Cheese, Bacon and Toasted Pumpkin seeds”.

Ingredients

4 slices of capicola (or bacon)

1/3 cup fresh lime juice

1/3 cup olive oil

4 garlic cloves, peeled

Fresh hot green chile to taste (I like a large serrano)

1 tbsp honey

Salt

1 large head of butterhead lettuce (I only had romaine at the time), leaves separated

2 large ripe avocados

2 ripe mangoes

A generous ¾ cup crumbled Mexican queso fresco or mild blue cheese
Sliced red onion

Directions

In either a skillet or microwave, cook capicola until light and crispy.  Return skillet to medium high heat and measure in the oil.  Add the garlic and chile.  Cook until the garlic is soft and lightly browned, about 5 minutes.  Scrape the oil, garlic and chile into the blender.  Add the honey and ½ teaspoon of salt.  Process the dressing until smooth.  Taste and season with more salt if needed.

Divide the lettuce among four dinner plates.  Pit the avocados, scoop out the flesh and cut into slices.  Peel mangoes, then slice to match the avocado pieces.  Arrange the avocados and mangoes in the center of the lettuce.  Drizzle the dressing over everything, then sprinkle with the cheese.  Crumble capicola and strew it over the top.. .and the salad is ready!