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Arugula and Halloumi Salad with Pomegranate Molasses Dressing

Serves 4

Total Time
30 mins

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.

su-Arugula and Halloumi Salad with Pomegranate Molasses Dressing

Photo: Maren Caruso; Styling: Nissa Quanstrom
 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)
Step 1

Make dressing: Stir ingredients together in a small bowl and set aside.

Step 2

Make salad: Toss fennel and lemon juice in a small bowl. Put arugula and cherries in a large bowl; set aside.

Step 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.

Step 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.

Step 5

*Find at well-stocked supermarkets.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 383Calories from Fat 58
% Daily Value *
Total Fat 25g39%

Saturated Fat 10g50%
Cholesterol 43mg15%
Sodium 874mg37%
Total Carbohydrate 29g10%

Dietary Fiber 7.5g30%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.