Grilled Halloumi and Watermelon Salad with Basil Vinaigrette
Ingredients
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Balsamic vinegar, white -- 1/4 cup
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Minor’s GreenLeaf Basil Pesto Gluten Free -- 1/2 cup
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Garlic cloves, peeled -- 2 each
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Olive oil -- 1/4 cup
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Halloumi cheese, sliced -- 16 oz
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Cherry tomatoes, on the vine -- 1 1/2 lbs
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Onion, white, thinly sliced -- 1 each
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Fennel, bulb, thinly sliced -- 1 each
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Frisee -- 3 cups
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Watermelon, rinds removed, sliced in rectangles or in balls -- 1 1/2 lbs
Preparation
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1In a blender, combine the vinegar, basil pesto, and garlic. On low speed, add the olive oil and blend until fully combined. Set vinaigrette aside.
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2Grill the halloumi cheese and cherry tomatoes on a lightly oiled grill on medium low heat.
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3Toss the onion, fennel, and frisee in a medium bowl. Add pesto vinaigrette and toss. On a platter, arrange the frisee mixture. Top with the watermelon, grilled halloumi, and grilled cherry tomatoes.
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4Drizzle with remaining vinaigrette.
Serving Suggestions/Variations
Grill or sear the watermelon prior to plating. Drizzle the salad with pomegranate molasses and garnish with fresh mint.
Components
