Spring Salad with Asparagus, Halloumi, and Orange-Dijon Vinaigrette | culture: the word on cheese
This luscious spring salad with halloumi melds the flavors of the season with bright citrus and salty, savory notes
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Ingredients
- 1 bunch asparagus (woody ends trimmed)
- 4 ounces halloumi (cut crosswise into 4 slices, each ¼-inch thick)
- 2 tablespoons pine nuts
- 1 head Boston lettuce (washed and torn into large pieces)
- ½ cup shaved fennel bulb
- Zest from ½ orange
- ¾ cup extra-virgin olive oil
- Juice from 1 orange
- 2 tablespoons white balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove garlic (peeled and minced)
- ¾ teaspoon kosher salt
- ¾ teaspoon ground black pepper
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