• 1 spanish onion, sliced thin in rings
• 1 habanero, seeded and sliced thin
• 1 teaspoon Mexican oregano
• 2 cups white vinegar
• 4 tablespoons salt
• 4 tablespoons sugar

• 2 cups green apple juice, reduced by ¾ and cooled
• 1 tablespoon rice vinegar
• 1 egg yolk
• 2 serranos, seeded and minced
• 1 tablespoon roasted garlic
• 1 cup olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

• 4 small heirloom tomatoes, cut into 4 pieces each
• 1 avocado, cut into 8 wedges
• 1 small Spanish white onion, sliced and pickled*
• 2 cups requeson cheese, in all
• 1 tablespoon crème fraîche
• 4 squash blossoms
• Tempura batter
• 1 large bunch epazote, leaves julienned
• 1 cup apple-serrano vinaigrette
• 2 cups balsamic vinegar, reduced to a syrup and cooled
• Salt and pepper to taste

Prepare pickled onion mixture first by mixing all ingredients together. Let sit for at least 12 hours.

For the salad, start by preparing squash blossoms. Mix together half of the requeson cheese with the crème fraîche, whipping until thoroughly combine. Remove the stamen from each blossom and stuff with the cheese-crème fraîche mixture. Dip each squash blossom in the tempura batter, and fry in vegetable oil until crispy. Reserve blossoms in a warm place.

On 4 chilled serving plates, spoon equal amounts of the dressing across the center of the plate. Lay one slice of each tomato and two slices of avocado on each serving plate in whatever design you choose. Top each plate with the pickled onions, the remaining requeson cheese, a squash blossom, epazote and a drizzle of the balsamic syrup.