Tomato, Garlic Scape Pesto and Pan-Seared Cheese Salad | RICARDO

Ingredients

• 2 tbsp (30 ml) garlic scape pesto
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) Dijon mustard
• 1 egg yolk
• 1/2 cup (125 ml) canola oil
• 2 tbsp (30 ml) canola oil (or olive oil)
• 1 tbsp (15 ml) garlic scape pesto
• 8 thin slices baguette, cut diagonally
• 2 blocks grilling cheese (halloumi-style), about 5 ½ oz (160 g) each, patted dry and at room temperature
• 2 cups (280 g) grape tomatoes, halved
• 4 cups (200 g) arugula