Cypress Salad with Halloumi Cheese & Blood Orange Vinaigrette
Total Time: 00h 20m
Makes: 4 servings
Grilled or pan-fried halloumi cheese makes this salad stand out. Originating in Cypress and traditionally made with a mixture of goat and sheep milk, halloumi can be fried or grilled and hold its shape while becoming all warm and gooey in the middle. Avocado, red onion, arugula and blood orange tie it all together. It doesn’t get easier than this as the cheese cooks in minutes and then you just assemble. Can’t find halloumi, substitute it with bread cheese. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Salad
- 5 ounce bag of baby arugula
- 2 medium avocados
- 1 small red onion
- 1/2 pound of halloumi cheese
- 1 blood orange
- Frontier Co-op pink peppercorns freshly ground
- Blood Orange Vinaigrette
- 1/3 cup of Sutter Buttes blood orange olive oil
- 1/3 cup of olive oil of choice or avocado oil
- roughly 1/3 cup of fresh-squeezed blood orange juice (about 1 large, does not have to be exact)
- 3 tablespoons of red wine vinegar
- 1 tablespoon of agave or honey
- 1 teaspoon of dijon mustard
- 1-1/2 teaspoons or to taste of Simply Organic oregano
- 1/4 teaspoon or to taste Frontier Co-op salt
- 1/8 teaspoon or to taste Frontier Co-op fresh ground pink peppercorns
Directions
- Vinaigrette: simply place all the ingredients in a mason jar, top with the lid and shake vigorously to combine.
- Slice your halloumi however thick or thin you choose to divide evenly among the plates. Heat a skillet on low to low/medium and spray with a bit of nonstick spray and a splash of olive oil or avocado oil and simply fry the halloumi on each side just for 1-3 minutes until crispy on the outside and gooey on the inside.
- Salad: Simply divide your arugula into four equal parts, place your warm halloumi on top, slice 1/2 of an avocado for each plate, a little bit of red onion and a couple of blood orange supremes. *A supreme is simply cutting away the outer rind/pith and then using a pairing knife to cut in between each membrane of the segments allowing a piece of the blood orange segment to fall way without pith or membrane attached. Just work your way around the whole orange dividing among the plates. Top with freshly ground pink peppercorns.
- Drizzle with the blood orange vinaigrette.
