Winter Salad Recipe

Wash and dry the kale, spinach and frisée thoroughly. Remove kale stems and stack leaves, roll and thinly slice into ribbons (chiffonade). Place all greens in a large mixing bowl. Lightly massage kale with 1/2 teaspoon salt for 1 minute to soften.

Make the praline

Line a small baking sheet with parchment paper. In a medium nonstick skillet over medium heat, add pecans, sugar and butter. Stir constantly until sugar melts and coats nuts evenly, about 4–6 minutes. Once the sugar has melted and begins to caramelize to a deep blonde color, stir in salt and cinnamon (if using). Turn mixture out onto prepared parchment and spread into a single layer. Allow to cool completely, then roughly chop into bite-size pieces. (Can be made 2 days ahead and stored in an airtight container.)

Fry halloumi

Pat halloumi cubes dry with paper towel. Heat a heavy skillet (preferably cast-iron) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl. Add halloumi cubes in a single layer (work in batches if needed) and sear without moving for 1.5–2 minutes until golden brown; turn and brown all sides, about 5–6 minutes total. Sprinkle with black pepper while cooking. Transfer to a paper towel-lined plate to drain briefly.

Blend vinaigrette

Place the chopped ripe pear, white wine vinegar, Dijon mustard, honey and lemon juice in a blender or food processor. Pulse until smooth. With the motor running, stream in the 5 tablespoons olive oil to emulsify. If dressing is too thick, add up to 1 tablespoon warm water to loosen. Season with salt and pepper and taste; adjust acidity or sweetness as needed. Strain through a fine-mesh sieve if you prefer a silky dressing.

Toss the prepared greens in the large bowl with 2–3 tablespoons of the pear vinaigrette until evenly coated but not drenched. Arrange dressed greens on a serving platter or divide among plates.

Top the salad with thin pear slices, a generous sprinkle of chopped praline pieces, and the hot halloumi croutons so they retain their crisp exterior. Finish with microgreens or chopped parsley if using. Serve immediately with remaining vinaigrette on the side.