Watermelon Salad
1 small watermelon, rind removed, seeded and sliced
1 medium red onion, thinly sliced
1/2 lb. Bleu Affine or Danish cheese
3 Tablespoons Balsamic Vinegar (I used our Boulevard Market bottled one!)
3 Tablespoons Lemon Juice
1/4 cup Extra Virgin Olive Oil (I used Mas Portell brand from Spain)
Salt and pepper
Toss to combine watermelon, onion and bleu affine cheese. In a small bowl combine vinegar and lemon juice. With a whisk, add olive oil in a thin drizzle, constantly whisking until emulsified. Salt and pepper to taste.
I laid my fruit and cheese out on a large platter and drizzled with the dressing. Magnificent!
Halloumi & Sweet Corn Salad
3 large ears of sweet corn, blanched and cut from cob
4 ounces Piqullo peppers, sliced (These are Spanish peppers that have been roasted and peeled) or sauteed sweet red peppers
1 package Halloumi cheese, approx. 8 ounces
2 Tablespoons fresh chives
1/4 cup Extra Virgin Olive Oil
Salt and pepper
Grill Halloumi over high heat until browned and crispy. Combine cheese, peppers and corn.
In food processor, pulse chives and oil until pureed.
Drizzle Chive Oil over vegetables and toss to coat. Salt and pepper to taste.
I only used about 1/2 of the chive oil recipe on my dish and saved the rest to use on chicken!
ZUCCHINI & WALNUT SALAD
1/3 cup toasted walnuts
3 medium-ish zucchini, sliced ¼ inch thick
4 T Olive Oil
Salt & pepper
1 teaspoon balsamic vinegar
1 ¼ cups mixed greens
½ cup fresh torn herbs
3 ounces romano cheese, curled
2 Tablespoons Extra virgin olive oil
Tear greens and herbs and toss lightly in a large bowl.
Toss zucchini with olive oil and grill over high heat on a BBQ grill until tender.
Toss zucchini with greens, sprinkle with toasted walnuts and romano. Lightly whip balsamic vinegar and evoo until emulsified and drizzle over greens.
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