FOOD + ENTERTAINING
Alternatively , slice in between membranes to cut into supremes . Set aside .
Squeeze juice from citrus rinds into a small bowl to yield 1 tablespoon juice . Add lime juice , honey , mustard , pepper , ½ teaspoon salt , and remaining ¼ cup olive oil . Whisk until well combined . Set aside .
Pour vegetable oil to a depth of 1½ inches in a medium saucepan , and heat over medium-high until oil reaches 400 °. Stir together flour and remaining ¼ teaspoon salt in a medium bowl . Toss halloumi cubes and 1 tablespoon water in a separate medium bowl ; drain . Add halloumi to flour mixture and toss well to coat ; shake off excess flour mixture . Working in batches , fry halloumi , stirring occasionally , until crispy and dark golden brown , 1 minute and 30 seconds to 2 minutes and 30 seconds per batch . Using a slotted spoon , transfer halloumi to a paper towel – lined plate .
Arrange arugula , beets , and citrus on a large platter ; drizzle with ¼ cup dressing . Top salad with halloumi croutons , pomegranate arils , and pine nuts . Serve with remaining dressing .
TO MAKE AHEAD : Beets can be roasted up to 2 days ahead and refrigerated in separate airtight containers .
HOLIDAY 2021 69