Mâche and Avocado Salad with Tortilla Strips
['1/4 cup plus 3 tablespoons extra-virgin olive oil', '5 6-inch-diameter corn tortillas, each cut into 3 x 1/2-inch strips', '2 tablespoons fresh lime juice', '1 tablespoon chopped shallot', '1 1/2 teaspoons honey', '10 cups (loosely packed) mâche or baby spinach', '1 avocado', 'peeled', 'pitted', 'cut lengthwise into 1/4-inch-thick strips']
Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry tortilla strips until golden, about 2 minutes. Transfer to paper towels. Sprinkle with salt.
Whisk lime juice, shallot, and honey in small bowl. Whisk in 3 tablespoons oil. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool strips completely and store in airtight container at room temperature. Cover and chill dressing.
Place mâche and avocado in large bowl. Add dressing; toss. Season with salt and pepper. Top with tortilla strips.
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