Grilled Green Salad with Coffee Vinaigrette

Ingredients

• 4 spring onions or 8 scallions, white parts only, spring onions halved lengthwise, quartered if large
• 4 tomatillos, husks removed, rinsed, quartered
• 1 large or 2 small nopales (cactus paddles), spikes removed
• 4 garlic cloves, finely chopped
• 4 ounces queso fresco
• ⅔ cup olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 tablespoons Sherry vinegar or red wine vinegar
• 1 teaspoon honey
• 1 teaspoon instant espresso
• Vegetable oil (for grill)
• 3 cups torn frisée
• 1 cup trimmed watercress
• ½ English hothouse cucumber, halved lengthwise, seeds removed, thinly sliced
• 1 cup fresh cilantro and parsley leaves with tender stems

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