With Walnut Vinaigrette (Greek Pan-Fried Cheese) Recipe

• 1/4 cup chopped raw walnuts (about 1 ounce; 30g)
• 1 tablespoon extra-virgin olive oil (1/2 ounce; 15g)
• 2 tablespoons honey (1 ounce; 30g)
• 1 teaspoon freshly squeezed lemon juice, from about 1/4 of a lemon
• 1 tablespoon chopped fresh parsley
• 2 teaspoons neutral oil, such as safflower or canola
• One 5- to 6-ounce slab halloumi or
• cheese (140 to 170g; about a 1-inch-thick slice)
• 1/4 cup ouzo,
• with anise, or arak (2 ounces; 55g); optional
• Crusty bread or crackers, for serving

1. In a small saucepan, toast walnuts in olive oil over medium heat until nuts are golden brown and aromatic, about 4 minutes. Stir in honey and simmer until foamy, about 1 minute. Finish with lemon juice and parsley and set aside.
2. In a small cast iron skillet, heat neutral oil over high heat until smoking, about 3 minutes. Add cheese and fry until golden brown, about 2 minutes, then flip, using a slotted offset spatula, to fry the other side. Remove from heat, leaving cheese in the pan.
3. Pour alcohol into a small pot and warm over medium heat until steaming, about 1 minute. Turn off heat and, using a stick lighter (see note), carefully light the fumes from the alcohol. Immediately pour the flaming alcohol over the cheese. (Use caution, as the fat in the pan will ignite in a glorious display.) Pour walnut vinaigrette on top to put out the flames. Serve right away alongside crusty bread or crackers.
4. Pour walnut vinaigrette directly over fried cheese. Serve right away alongside crusty bread or crackers.

walnuts, extravirgin olive oil, honey, freshly squeezed lemon juice, parsley, neutral oil, cheese, ouzo, anise, crusty bread

Taken from www.seriouseats.com/recipes/2018/09/saganaki-with-walnut-vinaigrette-greek-pan-fried-cheese.html (may not work)