Halloumi and Fig Salad with Balsamic

1 cup walnut pieces

8 fresh figs, stemmed and halved lengthwise

6 teaspoons aged balsamic vinegar, divided

2 tablespoons olive oil, divided

4 (1/4-inch-thick) slabs halloumi cheese (4 ounces)

4 cups baby arugula

1 fennel bulb, thinly sliced (2 cups)

1/4 teaspoon salt

Freshly ground black pepper

 

Toast the walnuts in a dry, large, nonstick skillet over medium-high heat until fragrant and golden, 3 minutes. Transfer the nuts to a plate. Brush the figs on both sides with 2 teaspoons of the balsamic vinegar. Heat 1 tablespoon of the oil in the same skillet over medium-high heat. Place the cheese in the skillet and cook until it is warmed through and a nice brown crust has formed on both sides, about 2 minutes per side. Transfer the cheese to a cutting board. Place the figs, cut side down, in the same skillet and cook until caramelized and beginning to soften, 2 minutes, then flip and cook for 1 minute more. Cut the halloumi slabs each into two triangular pieces, so you have eight pieces total. Toss the arugula and fennel in a medium-size bowl with the remaining tablespoon of oil and the salt. To serve, divide the greens among four salad plates. Top each with four pieces of fig, two cheese triangles, and 1/4 cup of walnuts. Drizzle each plate with 1 teaspoon of the remaining balsamic vinegar each and pepper to taste.