Where to buy 
Ingredients:
- 1 tray of brown or white shimeji mushrooms in two colors, separated from the base
- 2 crushed garlic cloves
- Little olive oil for frying
- Salt and pepper
- 1 package (200 gr) haloumi cheese, cut into slices/ cubes
- 1 purple onion or 3 shallots peeled and sliced into rings
- Handful of halved cherry tomatoes
- 1 bag (400 gr) of baby spinach leaves/ rocket
- Sliced toasted almonds (optional)
Dressing:
- 3/4 cup oil
- 1/4 cup balsamic vinegar
- 1 teaspoon mustard
- Salt, black pepper
Method:
Mix all the dressing ingredients in a screw-top jar.
Heat a little olive oil in a skillet, add garlic and mushrooms, toss lightly, season with salt and pepper and put into a dish. Add a little oil to the pan and fry the haloumi cheese until brown.
Assemble the salad: Arrange the leaves, cherry tomatoes, onion rings, mushrooms and cheese in a bowl. Drizzle the dressing over the salad , toss lightly, sprinkler with almonds and serve immediately.
Bon appétit!
