champagne vinaigrette

1. Combine vinegar, lime juice, mustard, honey, tarragon, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a jar. Stir together with a spoon or small whisk until combined.
2.  Add olive oil and shake the jar until thick and emulsified. Taste and adjust with more salt and pepper if needed.

halloumi salad

1. Toss kale and strawberries with a few tablespoons of champagne vinaigrette; transfer to a serving dish.
2. Heat a cast-iron skillet over medium-high heat. Add olive oil and swirl to coat. Add cheese in a single layer and cook, flipping often, until crispy and browned on both sides, about 5- 6 minutes total. If desired, transfer cheese to a cutting board and slice into strips or bite-sized cubes.
3. Arrange warm halloumi on top of kale, along with sliced avocado, almonds and torn mint.
4. Spoon more dressing over top. Serve immediately, passing extra dressing on the side.