Starters

Blueberry Vinaigrette

1 1/2 cups blueberries

3 Tbsp. vinegar

1 tsp honey mustard

9 Tbsp. olive oil

1 bunch of fresh chives

2/3 cup breadcrumbs

2 packages (8 oz) of halloumi cheese

1 egg

1/2 cup flour

14 oz mixed green salad

1/2 bunch of radishes

shallots marinated in whiskey (optional)

For the dressing, mix 1 cup of the berries with vinegar and mustard.
Season with salt and pepper. Add olive oil and then puree the mixture in a blender.
Wash the chives and shake dry. Then finely blend the breadcrumbs and chives in a food processor.
Halve the halloumi lengthwise. Whisk the egg in a bowl.
Coat the halloumi first in flour, then egg and finally in breadcrumb mixture.
Heat 2 Tbsp. olive oil in a pan and fry the halloumi on both sides for 10 minutes.
Wash the salad and shake dry. Arrange the salad on a plate and sprinkle over the remaining blueberries.
Wash the radishes, pat dry, slice and add to salad along with the whiskey shallots.
Halve the halloumi and place on the salad.
Drizzle with the dressing.

Various fresh and pickled vegetables go well with the salad and complement the dressing perfectly.