Preheat a greased grill or grill pan to medium-high.
Gently brush the halloumi and peaches lightly with olive oil. Place the halloumi on the hot grill and cook for 8 to 10 minutes per side or until a crust forms. Grill the peaches for approximately 2 minutes per side or just until grill marks show. Place the cheese and peaches in a large bowl and set aside.
In a small bowl, whisk the remaining olive oil with the tarragon vinegar and maple syrup.
In a large salad bowl place the arugula, red onions, peaches and halloumi and toss gently to combine.
Pour the dressing over, add salt and pepper to taste.
Serve warm or chill the salad in the refrigerator. Bring to room temperature before serving.
Preheat a greased grill or grill pan to medium-high.
Gently brush the halloumi and peaches lightly with olive oil. Place the halloumi on the hot grill and cook for 8 to 10 minutes per side or until a crust forms. Grill the peaches for approximately 2 minutes per side or just until grill marks show. Place the cheese and peaches in a large bowl and set aside.
In a small bowl, whisk the remaining olive oil with the tarragon vinegar and maple syrup.
In a large salad bowl place the arugula, red onions, peaches and halloumi and toss gently to combine.
Pour the dressing over, add salt and pepper to taste.
Serve warm or chill the salad in the refrigerator. Bring to room temperature before serving.
