Preparation

• Soak the halloumi in hot water for 15 minutes, then pat dry with paper towels. In a small bowl, combine the vinegar, capers, parsley, lemon zest, honey, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk in 3 Tbs. of the oil until well blended.
• Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet. Add the halloumi and cook, stirring occasionally, until light golden brown, 3 to 4 minutes. Drain on a paper-towel-lined plate. Combine the halloumi and arugula in a medium bowl. Toss with enough of the vinaigrette to coat lightly. Top with the pistachios, drizzle with additional vinaigrette, if desired, and serve.