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Spring Salad with Asparagus, Halloumi, and Orange-Dijon Vinaigrette

Wendy Crispell
Seasonal greens mixed with crisp, buttery cheese, bitter asparagus, and acidity from the dressing make this a refreshing entrée for sweltering nights. Add a glass of dry, bubbly prosecco, and toast the sunny days ahead.
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Servings 4

Ingredients
  

Ingredients

    SALAD

    • 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

    DRESSING

    • 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

    Instructions
     

    Instructions

      SALAD

      • Fill a small saucepan with water and bring to a boil over high heat. Meanwhile, prepare a large bowl of ice water. Cook the asparagus for 1 minute in boiling water, drain, and submerge in ice water. Let chill for 1 minute, then drain, and place in the fridge.
      • Heat a large nonstick skillet over medium heat, and sauté halloumi 2 to 3 minutes per side, or until golden brown. Cut each piece lengthwise into 4 strips.
      • Clean the skillet and return to heat. Add pine nuts, and lightly toast for 1 to 2 minutes, being careful to not brown too much. Remove toasted nuts to small bowl to cool.

      DRESSING

      • Place all ingredients in large bowl, and whisk until smooth and well combined.

      TO ASSEMBLE

      • Place lettuce on large platter, and arrange asparagus, fennel, and halloumi on top. Drizzle with half of the dressing, and garnish with orange zest and pine nuts. Serve additional dressing on the side.