To prepare the dressing, add the soy sauce and cornstarch in a saucepan over medium heat. Stir until dissolved. Add wine, oil, sugar, garlic, and ginger. Cook for several minutes while stirring occasionally. Once the mixture starts to thicken considerably, remove from heat. Set aside.

In a sauté pan, sauté onions in a quarter cup olive oil until cooked through and soft. Add mushrooms and tomatoes. Cover and simmer for 6-8 minutes until the mushrooms are soft and cooked through.

To prepare the cheese, heat oil in frying pan over high heat. Fry pieces of haloumi cheese on both sides until golden brown and crispy on the outside, approximately two minutes per side.

To serve salad, toss the romaine lettuce and cucumbers with the hot mushrooms, onions, and tomatoes. Add half the dressing and half the haloumi cheese and toss well to combine. Place remaining half of haloumi cheese on top of salad. (Approximately 5-7 pieces of cheese per person). Reserve the extra dressing for later use.