Warm Halloumi Salad with Tangy Maple Vinaigrette

Ingredients

• 1/2 shallot
• 1 clove garlic, minced or 1 cube Gefen Frozen Garlic
• 4 teaspoons Dijon mustard
• 6 tablespoons Tuscanini Apple Cider Vinegar
• 4 tablespoons Gefen Maple Syrup
• 2/3 cup Tuscanini Extra Virgin Olive Oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (14-ounce) block halloumi cheese
• 5 to 6 tablespoons Tuscanini Extra Virgin Olive Oil, divided
• 1/2 red onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 (8-ounce) box baby bella mushrooms, peeled and sliced
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 (16-ounce) box spring mix
• 2 to 3 tablespoons black sesame seeds