Bitter Greens Salad with Fried Cheese

So far, so good. My first CSA salad of the summer combined a big plate of arugula, mizuna, and lettuce with sliced radishes, fresh herbs, toasted pumpkin seeds, and a tangy-sweet honey balsamic dressing. I originally intended to top it off with some pan-fried halloumi cheese, but found a block of equally suitable queso de freir for a few dollars less (spending wisely now that I'm a part-time starving part-time student). The end result was a palate-pleasing combination of bitter, tangy, salty, and sweet.

Honey Balsamic Vinaigrette

1 tsp olive oil
1 shallot bulb, chopped finely
2 Tbsp water
1 tsp honey
2 tsp balsamic vinegar
salt and pepper
2 tsp extra virgin olive oil

Heat olive oil in a small pan. Add shallot and cook until slightly caramelized. Add water and heath through for a few minutes. Add honey, vinegar, a bit of salt and pepper, and extra virgin olive oil. Turn off heat. Toss with greens and serve.