As wonderful as it is I think that everybody has had a Caprese Salad... I wanted something a little different. I went to one of my favorite cuisines for inspiration this one is this one is Fresh Roma Tomatoes from my "Garden" I sliced a couple up and layered them with Queso Fresca, and drizzled it with a Mole Vinaigrette that I put together and chilled.
Every thing on here is pretty self explanatory except for the Mole Vinaigrette. The tomatoes were sliced about a quarter inch thick as was the Queso Fresca. I have to explain something here, I think that everyone should make a Mole sauce from scratch, it is a wonderful experience and a really well made Mole sauce is wonderful and has a depth of flavor that is hard to describe. It also takes hours... The first time I made a scratch Mole Sauce I was working at a little Southwest restaurant, a lot of nights I would start prepping my Saturday special on Friday as things started to wind down. That night I was looking at the recipe that the owner gave me, it clearly said prep time 3-3 1/2 hours. I did not believe it, "how could that be?" I said to myself "that must include time to grind stuff on rocks or something,"and I started pulling the 27 ingredients together. So at about 11:00 as my last guests were enjoying their house made Churros and Flan I started soaking Ancho Chilies in water, breaking down Dark Chocolate, toasting Sesame Seeds and so on, here is a recipe from Epicurious if you want to go that route. The thing that I want to note here is that at 3:20 am I put my 6 cups of Mole Sauce into the cooler and immediately pored myself a 16 oz carry out cup of leftover margaritas for the trip home.
I mentioned recently that being summer and living with wonderfully active kids I don't have time to mix flour and fat for a pie crust let alone spend half of a day shopping for and then preparing a sauce for an appetizer. I went to the Mexican grocery store in my neighborhood and picked up a jar of Dona Maria it has always been a favorite of mine, it is simple to prepare and has that wonderful flavor that Mole should.
The Vinaigrette that I made has
1 cup of Mole Sauce (following the directions)
1/2 cup Olive Oil
1/2 cup Balsamic Vinegar
I put that into a blender and mixed until smooth, I let this set until it was room temperature and then drizzled a little on the salads.