Halloumi and Summer Peaches with Marcona Almond and White Balsamic Vinaigrette

Ingredients

• 6 x 3oz pieces of Halloumi Cheese
• 2 tablespoons extra virgin olive oil
• 3 large peaches, stones removed and sliced
• 1 cup fresh watercress, washed and dried
• 1 cup baby arugula, washed and dried
• ½ cup micro seedlings or edible flower petals **(optional)**
• 1 tsp Dijon mustard
• ½ cup white balsamic vinegar
• 2 tsp fresh mint leaves, fine chopped
• 2 tsp fresh basil leaves, fine chopped
• 1 tsp ground black pepper
• Kosher salt (to taste)
• 1 cup olive oil
• ½ cup Marcona almonds

Directions

1. In a small bowl, mixed together the mustard, balsamic vinegar, mint, basil, pepper, and a pinch of salt. Slowly add the olive oil, stirring vigorously to mix well. Add the almonds and adjust seasoning as needed. Set the dressing aside.
2. In another bowl, gently mix together the watercress, arugula, and seedlings (if using them). Distribute the greens, evenly, in the centre of six salad plates, then arrange the peach slices on top of (and around) the greens.
3. In a sauté pan, over medium-high heat, warm the olive oil. Gently pan fry the Halloumi until golden brown (about 2 minutes), turn the Halloumi over and pan fry another 2 minutes. Transfer to a paper lined plate to remove excess oil.
4. Place one piece of Halloumi on top of each salad. Then drizzle the cheese (and the salad) with some of the dressing (be sure to stir the dressing well before each plate). Make sure each salad plate gets some of the almonds.
5. Serve immediately.

Pro tip: The dressing can be kept in the fridge (in an airtight container) for up to two weeks