Grilled Halloumi and Watermelon Salad with Basil Vinaigrette
Balsamic vinegar, white 1/4 cup
Minor’s GreenLeaf Basil Pesto Gluten Free 1/2 cup
Garlic cloves, peeled 2 each
Olive oil 1/4 cup
Halloumi cheese, sliced 16 oz
Cherry tomatoes, on the vine 1 1/2 lbs
Onion, white, thinly sliced 1 each
Fennel, bulb, thinly sliced 1 each
Frisee 3 cups
Watermelon, rinds removed, sliced in rectangles or in balls 1 1/5 lbs
- In a blender, combine the vinegar, basil pesto, and garlic. On low speed, add the olive oil and blend until fully combined. Set vinaigrette aside.
- Grill the halloumi cheese and cherry tomatoes on a lightly oiled grill on medium low heat.
- Toss 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.
- Drizzle with remaining vinaigrette.
Grill or sear the watermelon prior to plating. Drizzle the salad with pomegranate molasses and garnish with fresh mint