As with pears, roasting red onions brings out their sweetness. Rather than just drizzling them with olive oil and maple syrup, this recipe melds those two ingredients first—it’s my take on the “instant caramel” craze that swept the internet over the summer. Its richness is balanced by the slight saltiness of the halloumi and the bitterness of the greens.
Ingredients
- 5 tablespoons extra virgin olive oil, divided use, plus more for drizzling
- 3 tablespoons maple syrup
- 1/4 teaspoon fine sea salt
- 4 large ripe firm baking pears, like Anjou, Bosc, or Starkrimson
- 1 small red onion
- 8 ounces halloumi
- 4 cups fresh greens
- 16 walnut halves
Directions
Step 1
In a large bowl, vigorously whisk 3 tablespoons olive oil and the maple syrup until they meld and the sauce becomes a rich caramel color, about 3 minutes. Whisk in the salt and set aside.
Step 2
Preheat your oven to 375°F. Cut the pears into halves and use a small spoon or melon baller to scoop out the seeds. Cut each pear half in two. Peel the onion and cut into 8 wedges. Add the pears and onions to the sauce and toss gently to coat. Transfer to a rimmed sheet pan and roast for 30 minutes or until caramelized, flipping over the pears and onions halfway through the roasting.
Step 3
Toward the end of the roasting time, sauté the halloumi. Cut the cheese into 8 sections. Heat a frying pan large enough to hold them. When hot, add the remaining 2 tablespoons olive oil and the halloumi pieces. Cook until browned, up to 5 minutes, then flip and repeat.
Step 4
Divide the greens among four plates or bowls. Top with equal amounts of pears, onions, halloumi, and walnuts, then drizzle with the roasting pan juices and a splash of olive oil.
Yields 4 servings