Ingredients
The following ingredients have 8 Servings
- 8 ounces halloumi cheese ((you may substitute any dark salad green you prefer - baby kale, spinach, or arugula all work well))
- 10 ounces curly kale
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 3 tablespoons balsamic vinegar or lemon juice
- 8 ounces fresh figs ((about 10 medium figs))
- 1/3 cup roughly chopped walnuts
Instruction
- Lightly grease a skillet and heat over medium. Slice the halloumi cheese and place the slices in the skillet.
- Let the halloumi sear for a few minutes until golden brown on both sides. Allow the halloumi to cool to room temperature.
- Chop the halloumi into small pieces.
- Cut the stems off the figs, then slice them in half. Discard the stems.
- Cut the leaves of kale off of the thick, tough stalks; discard the stalks. Chop the kale leaves into bit-sized pieces. You should end up with around 8-10 cups of kale leaves.
- Place the kale leaves into a salad bowl and pour the olive oil and sea salt over them. Massage the olive oil and sea salt into the kale with clean fingers for 2-3 minutes until the kale is softened and slightly wilted. This will help remove bitterness from the kale.
- Add the balsamic vinegar or lemon juice, fresh figs, chopped walnuts, and halloumi. Toss the salad gently to combine.
- Let the salad sit for a few minutes at room temperature to allow the flavors to blend. Toss again, then serve. This salad should be eaten in one sitting; leftovers do not keep well. You can easily halve the recipe for a smaller crowd.
