Arugula and Halloumi Salad with Pomegranate Molasses Dressing

At the Turkish-inspired Troya Mediterranean Kitchen on San Francisco's Fillmore Street, Chef Philip Busacco uses halloumi cheese as the base for this salad, replacing it with other fruits, herbs, and various types of fruit molasses. If the spice section at your grocery store doesn't have dried mint, open a peppermint tea bag.
Prepare the dressing: Combine the ingredients in a small bowl and set aside.Make the salad: Combine the fennel and lemon juice in a small bowl. Place the arugula and cherries in a large bowl; set aside.Preheat a large nonstick skillet over medium-high heat. Add the halloumi and oregano to the dry pan; cook, turning once, until the cheese is browned (it will release the brine, then dry), just 4-6 minutes. Remove from the heat and discard the oregano.Drizzle enough dressing over the arugula and cherries to coat them, then sprinkle with the fennel. Arrange on plates. The best salads with halloumi. Pour the dressing over the cheese.* Shop in well-stocked supermarkets.