Grilled Halloumi and Asparagus over Arugula with Preserved Lemon and Green Garlic Dressing

From Sonoma cooking class

Serves 6

6oz arugula
3/4 lb halloumi
1 lb asparagus, tough ends trimmed
1 bunch scallions, trimmed
Salt and pepper to taste
1/4 cup olive oil
1 Tbsp fresh mint
1 tsp sumac

Prepare a hot grill.  Cut halloumi into 8 to 12 slabs, about 1/3 to 1/2 inch thick.  Season asparagus with salt and pepper.  Toss asparagus and halloumi with olive oil.

Grill asparagus until tender and nicely charred, turning occasionally.  Remove and cut into 1 inch pieces on the diagonal.

Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear.  When you press on the cheese, it should give but it should not be runny.

Remove cheese to the platter with arugula and asparagus, sprinkle cheese with herbs and sumac, and serve over dressed arugula.


Preserved Lemon and Green Garlic Dressing

1 preserved lemon, minced
1 stalk green garlic, minced
juice of 2 lemons
1/2 cup olive oil
1/4 honey
salt and pepper

Whisk all ingredients together in a bowl.  Slowly drizzle in olive oil while continuously whisking.  Toss arugula with dressing and serve.