Garden Salad Tacos

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 small garlic clove, finely grated
• Pinch of ground cumin
• Kosher salt
• 2 cups lightly packed mixed baby greens
• 1/2 small fennel bulb, very thinly sliced on a mandoline
• 1 medium carrot, very thinly sliced crosswise
• 4 radishes, very thinly sliced
• 1/2 cup lightly packed cilantro leaves
• 8 corn tortillas, warmed
• 3 ounces Monterey Jack cheese, shredded (1 cup)

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