Grilled Zucchini And Halloumi Salad

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Washington Post


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3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon-style mustard

Salt, preferably Maldon flaked sea salt

Freshly ground black pepper

1 medium or 2 small zucchinis (9 ounces total)

Kosher salt

Olive oil, for brushing

5 ounces halloumi cheese (may substitute a 5-ounce chunk of provolone cheese)

1 head Romaine lettuce (torn or discolored outer leaves discarded; 1 pound before trimming)

2 small heads radicchio (torn or withered outer leaves discarded; 9 ounces total)

About 20 mint leaves

Dill flowers or edible flower petals, for garnish (optional)

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