Warm Mushroom and Seared Halloumi Cheese Salad

Vinaigrette:

1/3 cup canola oil (75 mL)

3 Tbsp balsamic vinegar (45 mL)

1 shallot, minced (1)

1 tsp Dijon mustard (5 mL)

Salad:

1/2 cup walnuts, chopped (125 mL)

250g package halloumi cheese, sliced horizontally into 8 slices (1)

2 Tbsp canola oil (30 mL)

1 shallot, thinly sliced (1)

227 g package cremini mushrooms, thinly sliced (1)

1 tsp dried thyme (5 mL)

1/4 tsp salt (1 mL)

1/4 tsp pepper (1 mL)

5 oz package of baby arugula (1)

1/4 cup chopped parsley (60 mL)
1. To make the vinaigrette, combine canola oil, balsamic vinegar, shallot and Dijon mustard in a jar with a tight fitting lid. Mix well and set aside.
2. Heat a large non-stick skillet over medium heat and add the walnuts. Toss frequently until toasted and fragrant, 1 to 2 minutes. Remove from skillet and set aside.
3. In the same skillet, over medium heat add sliced cheese and cook for 2 to 3 minutes per side or until browned. Remove from skillet and set aside.
4. In the same skillet, over medium heat add canola oil. Add shallots, mushrooms, thyme, salt and pepper. Cook for about 5 to 10 minutes; or until mushrooms are browned and liquid has evaporated. Set aside.
5. In a large bowl, add arugula and toss with 2 Tbsp of vinaigrette. Plate argula on a large serving platter.
6. Top arugula with cheese, mushrooms and toasted walnuts. Drizzle with desired amount of vinaigrette and finish with parsley.