Recipe provided by the California Olive Committee.
2 1/2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons honey
3 cups arugula leaves
2 ounce radicchio leaves, torn
3/4 cup Lindsay® Ripe Pitted Olives
2 tablespoons all-purpose flour
1/8 teaspoon coarsely ground black pepper
4 ounce Haloumi cheese, diced into 3/4-inch pieces
1/4 cup toasted walnuts, coarsely chopped
In a medium sized mixing bowl, whisk together 2 tablespoons olive oil, lemon juice, and honey.
Mix in arugula, radicchio and olives and toss until evenly coated. Set aside.
Mix flour and pepper in a small bowl. Dredge cheese pieces in flour. Place in a wire mesh strainer and shake to remove excess flour.
Heat remaining olive oil in a medium sized sauté pan over medium heat.
Place cheese in pan and brown for about 1-2 minutes, turning occasionally.
Remove from pan with a slotted spatula and toss with salad mixture.
Top with toasted walnuts and serve immediately.
