For the Balsamic Dijon Vinaigrette (makes about scant 1 ¼ cup):
¾cupextra virgin olive oil
¼cupbalsamic vinegar
2tablespoonspure maple syrup, grade A
1tablespoondijon mustard
1clovegarlic, finely grated
½teaspoonsalt, or to taste
¼teaspoonground black pepper, or to taste
¼teaspoonItalian seasoning
For the Halloumi:
adrizzleneutral oil, to pan-sear Halloumi cheese
4oz.Halloumi cheese, thinly sliced
For the Salad:
6cupsmixed field greens, or greens of your choice
1 mediumyellow peach, thinly sliced such as Prima®
½cupcorn, I used corn cut off of the 1 cob, that had been boiled for 8 to 10 minutes
1smallavocado, thinly sliced
1tablespoonroasted pumpkin seeds, for garnish
Equipment
1 large frying pan
Instructions
Make the vinaigrette:
In a small bowl or jar, add the ingredients for vinaigrette and whisk or shake well together and set to the side. Once done, store in an air-tight container in the refrigerator for up to 1 week.
Make the halloumi:
In a medium skillet, over medium-low heat, drizzle the oil. Add the Halloumi cheese and cook on both sides for 5 to 10 minutes or until each side is golden. Place on a small plate once done and set to the side.
Assemble the salad:
Gather a serving bowl or platter and begin to assemble the salad. First your mixed field greens, and then layer on the rest of the ingredients for your salad. Serve immediately with the vinaigrette and enjoy!