Cilantro Salad with Brazil Nut Cheese

Cilantro, chopped, stems included

Spinach, sliced in ribbons

Brazil Nut Cheese:

½ cup brazil nuts

2 teaspoons of fresh minced garlic

Sea salt to taste

Dressing:

2 tablespoons toasted sesame oil

2 tablespoon rice vinegar

½ teaspoon honey

Salt to taste

1. MIx greens.

2. Use a processor for brazil nut cheese (store in glass jar for up to a week in the refrigerator).

3. Mix dressing in a small “jam” jar.

4. Add dressing and sprinkle with “cheese”