Mango Vinaigrette

1)  Mix mango, dijon mustard, agave nectar and apple cider vinegar into medium mixing bowl. Slowly whisk in olive oil to emulsify dressing.

2)  Season with salt and white pepper to taste; reserve.

Building the Salad

1)  Combine mint schiffonade with romaine lettuce and add salt and pepper to taste in a large salad bowl.

2)  In another medium mixing bowl, combine jicama, orange segments, mango, red papaya and cucumber.

3)  Dress fruit-vegetable mixture with Tajin dry chile-lime powder, salt to taste and lime juice from one lime. Tajin powder will provide a salty-chile-lime component to contrast the sweetness and crisp texture of the fruit and cucumber.

4)  Combine romaine lettuce with fruit-vegetable mix.

5)  Garnish with more mint and top with Los Altos Queso Panela 2 inch sticks.

6)  Serve with the Mango Vinaigrette