PREPARATION:

Method:

1. In a medium bowl, whisk together the vinegar, shallots, mustard, salt and 1/4 teaspoon of the pepper. While constantly whisking, add the canola and 2 tablespoons of the extra virgin olive oil, in a steady stream until completely incorporated and emulsified. Stir in the herbs and adjust the seasoning to taste if necessary. Set aside for the flavors to infuse and until ready to use.
2. Separate the lettuce into four, even small bundles, stacked together almost like a deck of cards. Take the sliced Prosciutto and wrap each lettuce bundle around the bottom of the stack to hold it together. If necessary, use another slice to secure the lettuce bundle by overlapping the first. Set aside in a cool place until ready to use.
3. Heat a well-oiled grill or grill pan to medium-high heat. Drizzle both sides of the haloumi cheese with 2 tablespoons of extra virgin olive oil and season with the remaining fresh cracked black pepper. Place on the grill and cook until hatch marks appear and the cheese is heated through, about 2 minutes per side. Remove from the cheese from the grill. Place each slice of Haloumi onto the middle of four serving plates. Place a lettuce bundle on top and drizzle with the vinaigrette. Serve immediately.

   *Or wrap the bundles in the zucchini slices for a vegetarian option.

4. Editor's Note: Look for organic cheese and prosciutto from the farmer's market. Use organic, locally-grownproduce as much as possible

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Greens and Grains Episode of Emeril Green.