Grape and Halloumi salad from Tria Restaurant at The Henry
Yields: 4 servings
8 oz. Halloumi cheese, cut in quarters
4 oz. Arugula
4 oz. Marcona almonds
4 ea. Fresh black mission figs, cut in half
8 oz. Seedless red grapes, cut in half
8 oz. Strawberry vinaigrette
Ciabatta bread, toasted cut into 1/4 in. cubes
Inspect arugula, remove any foreign debris and place in a mixing bowl.
Add Marcona almonds, figs, grapes, and ciabatta, lightly toss and set aside.
In a hot cast iron griddle plate sear off the Halloumi on both sides.
Drizzle the strawberry vinaigrette over the arugula mixture and toss.
Position the arugula down the center of the plate, remove the almonds, and figs. Lean the figs against the salad. Scatter the almonds around the salad. Place the Halloumi on top of the salad, to finish drizzle a little more of the dressing over the salad and plate.