I don’t get manicures or pedicures. Nope. What I do for myself is a Donna Hay Magazine subscription. I know. You’re probably saying, “Jeez Louise” if you were the type of person to say, “Jeez Louise” that is. But you know what? It’s soooo worth it to me. To be able to sit in a comfy chair, with a cup of tea, a glass of wine, or a gin and tonic, and browse through her gorgeous magazine, looking for inspiration and recipes is a joy to me. Because every single recipe has an awe-inspiring photo, and I love a good food photo! It helps me to see how a chef visualizes the dish and gives me a standard to shoot for.
So, anyway, while browsing through issue #14, I found Warm Mushroom and Haloumi Salad with Red Wine Vinaigrette. This was everything I dreamed it would be and more. And let me just say, that the warm vinaigrette may become my signature vinaigrette – it is that good!
Warm Mushroom and Haloumi Salad with Red Wine Vinaigrette
- 1 tablespoon olive oil
- 10 oz haloumi cheese, sliced
- 20 oz large swiss brown mushrooms, I used cremini
- 2 1/2 oz baby arugula
- wedges of lemon to serve
red wine vinaigrette
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 2 tablespoons finely grated lemon rind
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons red wine vinegar
- 1/4 cup olive oil
- salt and black pepper
Place the vinaigrette ingredients in a small saucepan, and cook over low heat for 4 minutes.
Heat a frying pan over high heat. Add oil and cook the haloumi in batches until each side is golden, about 1-2 minutes on each side. Remove to a paper towel and keep warm. Add the mushrooms and cook until golden, about 4 minutes. Place the mushrooms and haloumi on a plate, top with the arugula and spoon the warm vinaigrette over the top, and serve with lemon wedges. (I placed my mushrooms and cheese on top of the arugula).
This will be my entry for My Meatless Mondays at My Sweet and Savory.
AND for Heart ‘n Soul Blog Hop.
AND for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.
and for It’s a Keeper Thursdays.