3 TBSP hazelnut or olive oil
2 TBSP pomegranate molasses
1 TBSP lemon juice
3/4 tsp crumbled dried mint leaves
1/2 tsp kosher salt
1/4 tsp pepper
1 small fennel bulb, thinly sliced
1 tsp lemon juice
5 c loosely packed baby arugula
1/2 c pomegrante seeds
1/4 c hazelnuts
8 oz halloumi cheese, cut into 8 slices
4 small sprigs oregano (4 in. each)
Make dressing: Stir ingredients together in a small bowl and set aside.
Make salad: Toss fennel and lemon juice in a small bowl. Put arugula and Pom seeds in a large bowl; set aside.
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.
Toss arugula and Pom seeds with just enough dressing to coat, then toss with fennel. Divide among plates. Top salads with Halloumi and hazelnuts. Drizzle dressing over cheese.
Serves 2 – 4.