Vegetable Marinade

1)  Combine the oil and garlic into a blender and blend until the garlic and oil have are a fine puree.

2)  Remove the mixture from blender and mix with diced shallots, finely chopped rosemary.

3)  Marinate Los Altos Queso Panela slices and vegetables in herb oil mix for a few minutes to an hour before grilling.

Crispy Shallots

1)  Cut thin rounds out of 3 shallots to make shallot rings.

2)  Toss with 2T of flour in a small bowl and fry shallots in 1 cup of canola oil when oil is at 350°F.

3)  Remove when shallots are slightly brown in color.

4)  Place onto a plate line with paper towels to remove any excess oil. When shallots dry they will become crispy.

5)  Reserve.

Grilling and Building Salad Components

1)  To grill salad, first season the squash and tomatoes with salt and pepper.

2)  Grill the Los Altos Queso Panela, squash and tomatoes over high heat on both sides. It is best if grill has been preheated to around 400°F when you begin grilling to properly mark cheese and vegetables.

3)  Remove from grill once vegetables and Los Altos Queso Panela are properly marked.

4)  Assemble salad by alternating layers between grilled cheese, squash and tomatoes to build a tower.

5)  Garnish at each level with herb mix (minced tarragon, chives, & cilantro ) lime juice and a drizzle of olive oil. Top with crispy shallots.