Prepare Sweet Onion Vinaigrette and Toasted Bun Croutons.

Toss together watercress, next 5 ingredients, and 1/4 cup vinaigrette in a large bowl. Arrange mixture on a serving platter. Sprinkle with queso fresco, and top with jalapeño pepper slices and croutons. Serve salad with remaining vinaigrette.

SWEET ONION VINAIGRETTE

1/2 cup finely chopped sweet onion

1/3 cup apple cider vinegar

3 tablespoons sugar

2 tablespoons coarse-grained mustard

1 teaspoon kosher salt

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper

1/2 cup canola oil

Whisk together first 7 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until smooth. Cover and chill 30 minutes or until ready to serve. Makes 1 1/4 cups.

TOASTED BUN CROUTONS

1 tablespoon sugar

4 tablespoons canola oil

1 teaspoon chili powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

4 hot dog or hamburger buns, cut into 1/2-inch cubes (about 4 cups)

Preheat oven to 375°. Whisk together first 5 ingredients. Add bun cubes, and toss. Spread in a single layer on a lightly greased 15- x 10-inch jelly-roll pan. Bake 10 to 12 minutes or until golden brown, stirring halfway through. Cool 30 minutes. Makes 2 1/2 cups.