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Grilled Halloumi & Poached Pear Salad

As summer ends and fall begins, this salad is sure to please with a taste of both seasons. The sweetness from the grilled pears matches the crispy, salty halloumi for a simple yet stunning light meal.

Yield: 4 Servings


  • 1 x 200-gram package of Halloumi Cheese cut into 8 strips of ¼ inch thickness
  • 2 oz grapeseed or olive oil to season the halloumi before grilling
  • 2 ripe pears peeled and sliced into 4 sections
  • ½ cup water
  • 2 oz California Red wine preferably a Merlot
  • 1/4 cup chopped pecans
  • 1 package of arugula
  • 1/2 red onion thinly sliced
  • 1/2 red pepper thinly sliced

For the Honey Dijon Vinaigrette:

  • 1 oz Dijon mustard
  • 2 oz honey
  • 4 oz cider vinegar



  • Heat a pan to medium-high with 1/2 cup of water and add the pears. Cook for 2 to 3 min or until most of the water is gone. Add the red wine and simmer on medium-high for a few minutes, reduce heat to low. Cook for another 1 to 3 min or until pears are soft and most of the liquid has evaporated. Remove pears from the pan and let cool.
  • Place 3/4 cup of arugula on each serving dish.
  • Fan out the pears on the arugula and top with thinly sliced onions and red peppers.
  • Lightly oil the strips of halloumi and grill in a non-stick pan until golden brown on each side.
  • Place grilled Halloumi on top of the salad and sprinkle with chopped pecans.
  • Making the Vinaigrette: in a separate bowl whisk together honey, vinegar, Dijon mustard.
  • Drizzle Honey Dijon vinaigrette over top and serve.
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