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Grilled Halloumi and Fig Salad With Balsamic

Grilled Halloumi and Fig Salad With Balsamic
Photo by Deb Lindsey for The Washington Post


This Grilled Halloumi and Fig Salad with Balsamic is lusciously sweet, salty and summery and goes with just about any barbecue sauce-slathered grilled protein. You can cook the fruit and cheese on an outdoor grill as well. The balsamic vinegar you use here should be an aged, thick, sweet-tart one.


Grilled Halloumi and Fig Salad With Balsamic



2 tablespoons extra-virgin olive oil
4 fresh figs, stemmed and halved lengthwise
Two 1/4-inch thick slabs halloumi cheese (3 ounces total), patted dry
3 teaspoons aged balsamic vinegar (see headnote)
2 packed cups baby arugula
1 cup thinly sliced fresh fennel (from 1 medium bulb)
1/8 teaspoon kosher salt
1/4 cup walnut pieces, toasted (see NOTE)
Freshly ground black pepper


Use a tablespoon of the oil to brush both sides of the figs and the slabs of cheese, then use 1 teaspoon of the balsamic vinegar to brush all the figs.

Heat a grill pan over medium-high heat. Add the cheese and figs; cook for 2 to 3 minutes per side until the fruit is caramelized and tender and the cheese is warmed and grill marks have formed.

Transfer the cheese to a cutting board; cut each slab into 4 triangular pieces, so you have 8 pieces total.

Toss the arugula and fennel in a medium bowl with the remaining tablespoon of oil and the salt.

To serve, divide the greens among individual salad plates. Top each with 2 fig halves, 2 cheese triangles and some walnuts. Drizzle each salad with a 1/2 teaspoon of the remaining balsamic vinegar, then sprinkle each lightly with pepper.

NOTE: Toast the walnuts in a small, dry skillet over medium-low heat, until fragrant and lightly browned, shaking the pan as needed to prevent scorching. Cool completely before using.


Makes 4 servings

Per serving: Calories 230; Total Fat 18g (Saturated Fat 5g); Cholesterol 15mg; Sodium 270mg; Total Carbohydrates 13g; Dietary Fiber 3g; Protein 7g; Sugars 10g


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