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Dairy
Medium
40 Minutes
Diets 
2 heads romaine lettuce, sliced
1 box grape tomatoes
1 box white button mushrooms (8 ounces), sliced
1 large red onion, thinly sliced
1 cucumber, diced
Haloumi cheese, cut into 1-inch slices
1/4 cup Bartenura Olive Oil
1 cup light soy sauce
1 tablespoon cornstarch
1/2 cup Baron Herzog Chenin Blanc or other good quality semi-dry white wine
1/2 cup sugar
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 teaspoon fresh ginger, minced or 1 cube Dorot Gardens Frozen Ginger
4 tablespoons Bartenura Olive Oil
To prepare the dressing, add the soy sauce and cornstarch in a saucepan over medium heat. Stir until dissolved. Add wine, oil, sugar, garlic, and ginger. Cook for several minutes while stirring occasionally. Once the mixture starts to thicken considerably, remove from heat. Set aside.
In a sauté pan, sauté onions in a quarter cup olive oil until cooked through and soft. Add mushrooms and tomatoes. Cover and simmer for 6-8 minutes until the mushrooms are soft and cooked through.
To prepare the cheese, heat oil in frying pan over high heat. Fry pieces of haloumi cheese on both sides until golden brown and crispy on the outside, approximately two minutes per side.
To serve salad, toss the romaine lettuce and cucumbers with the hot mushrooms, onions, and tomatoes. Add half the dressing and half the haloumi cheese and toss well to combine. Place remaining half of haloumi cheese on top of salad. (Approximately 5-7 pieces of cheese per person). Reserve the extra dressing for later use.
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Presentation? Hi there! What is that wrapped around the salad? A cucumber?Please advise how to do this part. Looks amazing!
It looks like a julienned cucumber slice wrapped around …
Try this peeler – it’s great!
https://www.amazon.com/OXO-Good-Grips-Julienne-Peeler/dp/B0000CCY1S/ref=sr_1_6?s=kitchen&rps=1&ie=UTF8&qid=1484066891&sr=1-6&keywords=julienne+peeler&refinements=p_85%3A2470955011%2Cp_72%3A1248915011