Recipe courtesy of California Ripe Olives.
2 1/2 tablespoons olive oil - divided use
2 tablespoons lemon juice
2 teaspoons honey
2 ounces (3 cups) arugula leaves
2 ounces radicchio leaves, torn
3/4 cup olives, whole, pitted
2 tablespoons all-purpose flour
1/8 teaspoon coarsely ground black pepper
4 ounces Haloumi cheese*, diced into 3/4-inch pieces
1/4 cup toasted walnuts, coarsely chopped
- In a medium sized mixing bowl, whisk together 2 tablespoons olive oil, lemon juice and honey. Mix in arugula, radicchio and olives and toss until evenly coated. Set aside.
- Mix flour and pepper in a small bowl. Dredge cheese pieces in flour. Place in a wire mesh strainer and shake to remove excess flour.
- Heat remaining olive oil in a medium sized sauté pan over medium heat. Place cheese in pan and brown for about 1 to 2 minutes, turning occasionally. Remove from pan with a slotted spatula and toss with salad mixture.
- Top with toasted walnuts and serve immediately.
Makes 4 servings.
*or any Greek frying cheese.
Recipe and photograph courtesy of California Ripe Olives.