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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.
Pairs With
Yield: 4 Servings
Ingredients
- 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
Instructions
- 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.
Pairs With
