1largeButter LettuceBoston or Bibb Lettuce. Leaves separated
2largeripe avocadospeeled and sliced
2ripe mangoespeeled and sliced
3/4cupBlue CheeseGorgonzola, or queso fresco works great here
Cook the bacon slices your preferred method. Either in the oven, stovetop in a skillet or between a double layer of paper towels on a microwavable plate. Microwave on high for 2 ½ to 3 ½ minutes, until crispy.
Heat a small skillet over medium heat and add the oil. Add the garlic cloves and sliced jalapeno chile. Cook, stirring regularly, until the garlic is soft and lightly browned, about 5 minutes.
Scrape the oil, garlic and jalapeno into the blender or food chopper or food processor. Add the honey, lime juice and ½ teaspoon salt. Process until smooth. Taste and season with more salt if you think necessary. (It should be highly seasoned.)
Divide the lettuce between 4 dinner plates. Pit and the avocados, scoop flesh from the skin and cut it into slices. Cut the flesh of the mango from the pit. Peel, and slice to match the avocado pieces.
Arrange the avocado and mango in the center of the lettuce. Drizzle everything with the dressing, then sprinkle with the cheese. Crumble the bacon over the top, and the salad is ready to serve.
A Few Simple Riffs: Bacon can be replaced with flaked hot-smoked salmon, trout or other fish.Leave out the bacon to make the salad vegetarian, or replace it with pan-grilled onion slices.The luscious texture of mango works well with avocado, but so would ripe peach or nectarine.The green chile could be replaced by hot ground red chile (like árbol)—sprinkle it over the salad rather than blending it with the dressing.Crumbled goat cheese is a good stand-in for Mexican queso fresco.Over-the-Top Crab-Avocado-Mango Salad: Sprinkle a generous portion of crab over the avocado and mango before drizzling with dressing.