Grilled Romaine and Halloumi Chese with Mint Vinaigrette

Grilled Romaine and Halloumi Chese with Mint Vinaigrette

adapted from epicurious.com

• 6 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh mint, chopped and divided
• 2 teaspoons Dijon mustard
• 1 garlic clove, finely chopped
• 2 hearts of romaine, quartered lengthwise
• 1 large red onion, cut crosswise into 1/3-inch-thick rounds
• 1 8-ounce package Halloumi cheese, cut crosswise into 8 slices

1. Prepare barbecue to medium-high heat.
2. Whisk oil, vinegar, 1 tablespoon mint, mustard, and garlic in small bowl; season dressing to taste with salt and pepper.
3. Brush lettuce and onion slices with dressing. Sprinkle with salt and pepper. Grill onion slices until charred in spots and softened, about 3 minutes per side. Transfer to platter. Separate rings.
4. Grill lettuce until charred in spots and slightly wilted, about 2 minutes per side. Transfer 2 wedges to each of 4 plates.
5. Grill Halloumi until charred in spots and softened, about 2 minutes per side, depending on brand used.
6. Scatter onion rings over lettuce. Divide Halloumi among plates. Drizzle with additional dressing, sprinkle with remaining 1 tablespoon mint, and serve immediately.