Grilled Romaine And Halloumi Cheese With Mint Vinaigrette

• 6 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh mint, divided
• 2 teaspoons Dijon mustard
• 1 garlic clove, finely chopped
• 2 hearts of romaine, quartered lengthwise
• 1 large red onion, cut crosswise into 1/3-inch-thick rounds
• 1 8.8-ounce package Halloumi cheese, cut crosswise into 8 slices

1. Prepare barbecue (medium-high heat). Whisk oil, vinegar, 1 tablespoon mint, mustard, and garlic in small bowl; season dressing to taste with salt and pepper. Brush lettuce and onion slices with dressing. Sprinkle with salt and pepper. Grill onion slices until charred in spots and softened, about 3 minutes per side. Transfer to platter; separate rings. Grill lettuce until charred in spots and slightly wilted, about 2 minutes per side. Transfer 2 wedges to each of 4 plates. Grill Halloumi until charred in spots and softened, about 2 minutes per side, depending on brand used.
2. Scatter onion rings over lettuce. Divide Halloumi among plates. Drizzle with additional dressing, sprinkle with remaining 1 tablespoon mint, and serve immediately.

extravirgin olive oil, red wine vinegar, fresh mint, mustard, garlic, hearts of romaine, red onion, halloumi cheese

Taken from www.epicurious.com/recipes/food/views/grilled-romaine-and-halloumi-cheese-with-mint-vinaigrette-352530 (may not work)