Mexican Salad

Put the cleaned and well-dried spinach in a salad bowl.

Heat 1 teaspoon of the oil in a small frying pan and gently fry the almonds for approximately 2 to 3 minutes over a very low flame, or until they just start to turn golden-brown. Remove the almonds and set aside.

Add the remaining oil to the pan and, over a high flame, quickly fry the tortilla squares until they are crisp. Be careful not to burn them. Remove, drain on paper towels to remove any excess oil, and set aside.

Fry the chile in the oil. Remove, drain on paper towels, and slice into 1/4-inch rings, discarding the seeds. Set aside.

FOR DRESSING: Combine the vinegar, onion, salt, and pepper in a bowl. Add the oil, little by little, whisking constantly to blend.

TO SERVE: Add the toasted almonds, tortilla squares, cheese cubes, and the chile to the salad bowl containing the spinach. Pour on the dressing and toss gently until well mixed.

Sprinkle with sesame seeds and serve.