Watermelon and Halloumi

• 1 teaspoon minced shallot
• 1 teaspoon minced garlic
• Kosher salt
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons sliced almonds, toasted
• 2 tablespoons chopped fresh mint
• 8 small wedges seedless watermelon, rind removed
• 8 ounces halloumi cheese, cut into 8 slices

1. Place the shallot and garlic in a mixing bowl and add a pinch of salt.
2. Add the vinegar and honey and whisk.
3. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.
4. Place the watermelon in a shallow dish.
5. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.
6. Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil.
7. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon.
8. Photograph by David Malosh

shallot, garlic, kosher salt, red wine vinegar, honey, extravirgin olive oil, almonds, fresh mint, seedless watermelon, halloumi cheese

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