If you like saganaki, this is for you. It is kind of like the fried halloumi, but the queso blanco has a different flavor character. This will make 2 vegetarian dinner salads, 4 side salads, or probably enough appetizer for 6.

INGREDIENTS:

• 8 ounces queso blanco cheese (slice 1/4 inch thick)
• 2 medium heirloom tomatoes (I used one red, one yellow)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon garlic paste
• Cornstarch (for dredging)
• 3 cups arugula or baby lettuce
• 1 to 2 tablespoons grated Parmesan cheese
• Salt and pepper
• FOR THE DRESSING
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons white balsamic vinegar
• 1 1/2 teaspoons basil paste

METHOD:

Step 1

Whisk together dressing in a small bowl and set aside.

Step 2

Slice queso blanco into 1/4-inch thick slices and dredge in cornstarch; shake off excess.

Step 3

Place lettuces on a salad platter.

Step 4

Thinly slice tomatoes and set aside.

Step 5

In a nonstick skillet, heat half of the butter/oil/garlic paste. whisking it together and fry half the cheese in this for a couple minutes on each side, or just till it browns lightly but not very melted.

Step 6

Alternate cheese slices with tomato slices on the lettuce.

Step 7

Repeat with remaining cheese, using the extra oil/butter/garlic.

Step 8

Arrange those with tomatoes on the platter.

Step 9

Drizzle with dressing.

Step 10

Sprinkle with Parmesan cheese and season with salt and pepper.