Arugula and Halloumi Salad with Pomegranate Molasses Dressing
At the Fillmore Street location of Troya Mediterranean Kitchen in San Francisco, featuring Turkish-inspired food, chef Philip Busacco uses halloumi cheese as a canvas for this salad, swapping in other fruits, greens, and kinds of fruit molasses. If your grocery store doesn't carry dried mint in the spice aisle, open a bag of peppermint tea.
More From Sunset
- Calories: 383
- Calories from fat: 58%
- Protein: 15g
- Fat: 25g
- Saturated fat: 10g
- Carbohydrate: 29g
- Fiber: 7.5g
- Sodium: 874mg
- Cholesterol: 43mg
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons pomegranate molasses*
- 1 tablespoon lemon juice
- 3/4 teaspoon crumbled dried mint leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 small fennel bulb, ends trimmed, thinly sliced
- 1 teaspoon lemon juice
- 5 cups loosely packed baby arugula
- 1/2 cup pitted tart dried cherries
- 8 ounces halloumi cheese*, cut into 8 slices
- 4 small sprigs oregano (4 in. each)
- 1. Make dressing: Stir ingredients together in a small bowl and set aside.
- 2. Make salad: Toss fennel and lemon juice in a small bowl. Put arugula and cherries in a large bowl; set aside.
- 3. Heat a large nonstick frying pan over medium-high heat. Add halloumi and oregano to dry pan; cook, turning once, until cheese browns (it will exude brine, then dry out), 4 to 6 minutes total. Remove from heat and discard oregano.
- 4. Toss arugula and cherries with just enough dressing to coat, then toss with fennel. Divide among plates. Top salads with halloumi. Drizzle dressing over cheese.
- *Find at well-stocked supermarkets.
Only you will be able to view, print, and edit this note.Add Note