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124f0607 d790 44e2 b985 5009486aefc7  2016 04 30 19 58 48

Warm pecan pieces. Toss lettuce, fennel, and blueberries together. Grill the Halloumi after coating in olive oil on a grill pan. Top the salad with the Halloumi and pecan. Toss with a dressing of olive oil, white balsamic vinegar, lemon juice, Dijon mustard, and thyme.

Enjoy the sweet and salty together!