Lucky You ! We had dinner at our neighbor's and I have a great recipe from that dinner. These are the neighbors I would drop everything for. An invitation to join them in their kitchen or on their patio is always a gastronomic delight. As I've said before, I would much rather join in a culinary endeavor with these neighbors than go "out" for a meal in a restaurant. The food and the company doesn't get any better than this... And, as usual, this meal did not disappoint. I love a combination of sweet and salty, and that's exactly what you get in this salad.
This spring or summer I'll be posting the duroc pork recipe we had as a main course (and possibly photos of the great kitchen it came out of) when I'm looking for "subject matter & content" while my kitchen is being renovated.
HALLOUMI and GRAPE SALAD
recipe from Best-Ever Appetizers Starters & First Courses
• 5 ounces mixed salad greens
• 3 ounces seedless green grapes
• 3 ounces seedless black grapes
• 9 ounces halloumi* cheese
• 3 tablespoons olive oil
• Fresh young thyme leaves or dill, to garnish
• Marcona almonds, optional
For The Dressing:
• 4 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar (honey was substituted)
• Salt and ground black pepper
• 1 teaspoon chopped fresh thyme or dill
1. To make the dressing, combine the olive oil, lemon juice and sugar. Season with salt and ground black pepper. Stir in the thyme or dill and set aside.
2. Toss together the salad greens and the green and black grapes, then transfer to a large serving plate.
3. Thinly slice the cheese. Heat the oil in a large frying pan. Add the cheese and fry briefly until turning golden on the underside. Turn the cheese with a spatula and cook the other side.
4. Arrange the cheese on the salad. Pour on the dressing and garnish with thyme or dill.
* Halloumi is a firm, salty cheese that is often served fried in Eastern Europe.
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