Watermelon and Haloumi

• 1 teaspoon shallot minced
• 1 teaspoon minced garlic
• Salt
• 2 ounces red wine vinegar
• 1 tablespoon honey
• 4 ounces plus 1 tablespoon extra-virgin olive oil
• 1 tablespoon toasted sliced almonds
• 1 tablespoon chopped mint
• 4 (1-ounce) slices watermelon
• 4 (1-ounce) slices haloumi

1. Place shallots and garlic in mixing bowl and add a pinch of salt.
2. Add vinegar and honey and whisk.
3. Slowly whisk in 4 ounces oil.
4. Fold in the almonds and mint.
5. Pour over melon and let marinate for 1 hour.
6. Heat a medium skillet over a medium heat and add 1 tablespoon of oil.
7. Sear haloumi for 1 minute per side.
8. Remove from pan, top with marinated watermelon and serve.

shallot, garlic, salt, red wine vinegar, honey, extravirgin olive oil, almonds, mint, watermelon, haloumi

Taken from www.foodnetwork.com/recipes/michael-symon/watermelon-and-haloumi-recipe.html (may not work)