Dressing:
2 t. Dijon mustard
2 T. lemon juice
1 T. Hon’s Honey
3 T. extra virgin olive oil
coarse kosher salt
fresh ground pepper
Salad:
5 oz. baby arugula
6 oz. fresh cantaloupe, 1″ dice
8 oz. halloumi cheese, sliced 1/2″ thick
1 T. olive oil
2 oz. La Quercia Prosciutto Americano, torn into bite-size pieces
1/2 red onion, thinly sliced, vertically
1 T. fresh mint, chopped
2 T. toasted pistachios, coarse chopped, optional
To prepare the dressing, in a small bowl whisk together dijon mustard, lemon juice and honey. Gradually whisk in olive oil, adjust seasoning and set aside.
Heat grill pan or griddle to medium-high heat. Brush halloumi slices with olive oil on both sides. Grill cheese slices for 2 minutes on each side, until grill marks appear.
Transfer to a cutting board and chop into bite-size pieces.
Combine the arugula, cantaloupe, prosciutto, grilled halloumi, onion and mint onto a large platter. Drizzle lemon vinaigrette over salad and sprinkle with chopped pistachios.
Pazo das Bruxas Albariño
Eddie’s Recipe Tip:
