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Halloumi, Radicchio & Apple Salad With Warm Mint-Cider Vinaigrette & Quinoa Crisps

Halloumi, Radicchio & Apple Salad With Warm Mint-Cider Vinaigrette & Quinoa Crisps

Ingredients

  • 2 cups cooked quinoa
  • 2 tablespoons plus 2 teaspoons whole-grain mustard
  • 5 tablespoons extra-virgin olive oil
  • Red pepper flakes
  • 8 ounces Halloumi cheese, sliced crosswise into 1/4-inch-thick planks
  • 1/2 cup cider
  • 2 tablespoons cider vinegar
  • 1 tablespoon finely chopped fresh mint
  • Kosher salt and freshly ground black pepper
  • 1/4 small head radicchio, chopped into large bite-size pieces
  • 4 heads red or green endive, chopped into bite-size pieces
  • 1 green apple, cored and thinly sliced

Directions

  1. Preheat the oven to 350 degrees . Spread the quinoa in an even layer on a rimmed baking sheet. Bake, tossing a few times, until crisp, 20 to 25 minutes. Let cool.
  2. Whisk 2 tablespoons mustard with 1 tablespoon oil and a pinch of red pepper flakes. Brush 1 side of each piece of Halloumi with mustard mixture.
  3. Heat a large skillet over medium heat. Add 1 tablespoon oil. Add Halloumi, unbrushed side down. Cook, until golden on bottom, about 2 minutes. Flip Halloumi and cook, 2 minutes more. Transfer to a plate. Cover with foil to keep warm.
  4. Add cider to the skillet, and increase heat to high. Boil until reduced to 2 tablespoons, about 2 minutes. Remove from heat, and carefully pour the reduced cider into a medium bowl. Whisk cider vinegar and remaining 2 teaspoons mustard into the reduced cider. While whisking, slowly pour in the remaining 4 tablespoons oil until fully combined. Stir in mint, and season with salt and pepper.
  5. In a large bowl, combine the crispy quinoa, radicchio, endive, and apple. Drizzle the dressing over the salad. Toss to combine. Season with salt and pepper. Divide among 4 plates, and top with Halloumi.

Note

  • Recipe by Laura Rege.

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