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Pan-Seared Black Mission Figs & Crispy Halloumi Salade with Walnut Vinaigrette

Pan-Seared Black Mission Figs & Crispy Halloumi Salade with Walnut Vinaigrette

Late-summer California Black Mission figs caramelized in brown butter and aged sherry vinegar, paired with golden pan-seared halloumi over crisp chicories. Finished with toasted walnuts and an herbaceous Meyer lemon-shallot vinaigrette, this is bistro lunch luxury at its absolute best.

Marguerite Lavigne
Marguerite Lavigne
Prep: 10 minutes
Cook: 10 minutes
4
easy
saladlunch
bistro lunchblack mission figshalloumichicory salade

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Timeline

15 minutes
0m5m10m15m
Toast Walnuts
4m
Whisk Vinaigrette
6m
Pan-Sear Halloumi
4m
Pan-Sear Figs
3m
Toss Greens
2m
Plate and Serve
2m

Ingredients

  • 8 Black Mission figs(ripe but firm, halved lengthwise)
  • 8 oz halloumi cheese(sliced into 1/2-inch thick slabs and patted dry)
  • 2 tbsp unsalted butter(divided; high-quality cultured butter preferred)
  • 2 tbsp aged sherry vinegar(divided)
  • 3 tbsp extra virgin olive oil
  • 1 medium shallot(finely minced)
  • 1 tsp Dijon mustard
  • 1 tsp honey(wildflower or orange blossom)
  • 1 tbsp Meyer lemon juice(freshly squeezed)
  • 0.5 cup raw walnut halves(roughly chopped)
  • 3 cups Castelfranco or mixed radicchio(torn into bite-sized leaves)
  • 2 cups wild baby arugula(washed and dried)
  • 2 tbsp fresh tarragon(roughly torn leaves)
  • 0.5 tsp flaky sea salt(such as Maldon, to finish)
  • 0.25 tsp freshly ground black pepper

Instructions

  1. 1

    Place a dry, heavy skillet (preferably cast iron) over medium heat. Add 0.5 cup raw walnut halves and toast, tossing frequently, until golden and fragrant, about 3 to 4 minutes. Transfer immediately to a cutting board to cool.

    4 min

    Tip: Watch the walnuts carefully—nuts go from beautifully nutty to scorched in seconds.

  2. 2

    In a small bowl, whisk together 1 medium shallot, 1 tbsp aged sherry vinegar, 1 tbsp Meyer lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 0.25 tsp freshly ground black pepper. Let the shallot macerate for 5 minutes, then slowly whisk in 3 tbsp extra virgin olive oil until emulsified.

    6 min

    Tip: Macerating the shallots in the acid takes away the harsh raw bite, giving the vinaigrette a silkier, rounded profile.

  3. 3

    Set the skillet over medium-high heat with 1 tbsp unsalted butter. Once foaming, add the slabs of 8 oz halloumi cheese in a single layer. Pan-sear undisturbed for about 2 minutes until deeply golden brown and crusted, then flip and sear the other side for 1 to 2 minutes. Transfer the warm halloumi to a cutting board and cut each slab into bite-sized batons.

    4 min

    Tip: Ensure the halloumi is patted completely dry with paper towels beforehand so it develops a crackling, golden crust.

  4. 4

    Wipe out any charred bits from the skillet and return to medium-high heat. Melt remaining 1 tbsp unsalted butter. Place the 8 Black Mission figs cut-side down into the sizzling butter. Sear without disturbing for 2 minutes until nicely caramelized around the edges. Drizzle in remaining 1 tbsp aged sherry vinegar, letting it bubble vigorously and glaze the figs for 30 seconds. Remove skillet from heat.

    3 min

    Tip: Don't move the figs while they sear! You want that sultry, jammy sear that only happens against direct heat.

  5. 5

    In a large shallow bowl, toss together 3 cups Castelfranco or mixed radicchio, 2 cups wild baby arugula, and 2 tbsp fresh tarragon with half of the prepared vinaigrette until the leaves are glossy.

    2 min

    Tip: Dress the greens gently with your hands to keep the delicate Castelfranco leaves buoyant and crisp.

  6. 6

    Divide the dressed greens between plates or spread across a low bistro platter. Tuck the warm pan-seared halloumi batons and warm pan-seared figs amongst the greens. Spoon the remaining vinaigrette and any pan juices from the figs over top, scatter with the toasted walnuts, and finish with 0.5 tsp flaky sea salt.

    2 min

    Tip: Serve immediately while the halloumi is warm and yielding and the figs are still fragrant from the pan.

Chef's Notes

Every September when Black Mission figs flood the farmers' markets here in California, this is the first lunch I make. Searing the figs in a little butter and finishing them with good sherry vinegar coaxes out a winey, deep sweetness that plays brilliantly against the salty, squeaky chew of golden halloumi and the crisp bitterness of radicchio. Pour yourself a glass of chilled pét-nat or a dry Provençal rosé and sit outside in the sun.

Frequently Asked Questions

How long does Pan-Seared Black Mission Figs & Crispy Halloumi Salade with Walnut Vinaigrette take to make?

Pan-Seared Black Mission Figs & Crispy Halloumi Salade with Walnut Vinaigrette takes about 20 minutes total. That includes 10 minutes of prep and 10 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Pan-Seared Black Mission Figs & Crispy Halloumi Salade with Walnut Vinaigrette?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Pan-Seared Black Mission Figs & Crispy Halloumi Salade with Walnut Vinaigrette?

The main ingredients are: Black Mission figs, halloumi cheese, unsalted butter, aged sherry vinegar, extra virgin olive oil, shallot, Dijon mustard, honey, Meyer lemon juice, raw walnut halves, Castelfranco or mixed radicchio, wild baby arugula, fresh tarragon, flaky sea salt, freshly ground black pepper.

What type of meal is Pan-Seared Black Mission Figs & Crispy Halloumi Salade with Walnut Vinaigrette?

Pan-Seared Black Mission Figs & Crispy Halloumi Salade with Walnut Vinaigrette is categorized as: salad, lunch.