Watermelon and Haloumi
1 teaspoon shallot minced
1 teaspoon minced garlic
2 ounces red wine vinegar
1 tablespoon honey
4 ounces plus 1 tablespoon extra-virgin olive oil
1 tablespoon toasted sliced almonds
1 tablespoon chopped mint
4 (1-ounce) slices watermelon
4 (1-ounce) slices haloumi
Place shallots and garlic in mixing bowl and add a pinch of salt. Add vinegar and honey and whisk. Slowly whisk in 4 ounces oil. Fold in the almonds and mint. Pour over melon and let marinate for 1 hour. Heat a medium skillet over a medium heat and add 1 tablespoon of oil. Sear haloumi for 1 minute per side. Remove from pan, top with marinated watermelon and serve.
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