Grilled Halloumi Salad

1 portion hallouimi cheese (Pressed goat and sheep cheese from the island of cypress)
½ oz grape tomatoes
 Romaine salad
1 tbsp balsamic vinegar
1 tsp olive oil

Grill the cheese on a grill or a flat pan with a little olive oil. Do not over heat and burn olive oil. @ minutes each side. Put on bed of Romaine and top with grape tomatoes. Top with a criss cross pattern of balsamic vinegar reduction, serve with French or garlic bread

Categories: Cooking with Chef Hermann