Step 1

Prepare the lettuces:  Remove the leaves of the kale from the stem and chop into bite sized pieces.  Soak in cold water for about 5 minutes, then drain and dry well using either a salad spinner or clean kitchen towel.  In a large bowl combine the kale and baby spinach.

Step 2

Make the croutons: Preheat the oven to 375°F.  This step can also be done in a toaster oven, in which case you do not need to preheat the toaster oven.  Toss the bread with 2 tablespoons of olive oil and season with salt.  Spread into a single layer on a sheet pan.  Bake for 5 to 7 minutes, stirring about half way.

Step 3

Prep the cherries:  Remove the stems and pits from the cherries.  Slice each cherry in half and set aside.

Step 4

Fry the cheese:  Slice the halloumi into 8 to 10 rectangular slices. Heat a medium size, heavy skillet over medium-high heat.  Once hot, add the remaining 1 tablespoon of olive oil.  Fry the cheese until golden brown on each side, about 2 minutes.

Step 5

Make the dressing:  In a mason jar, combine the dressing ingredients.  Cover and shake vigorously for 10 to 15 seconds to combine.

Step 6

Prepare the salad:  Drizzle the salad with the lemon honey dressing and toss well to combine.  Sprinkle the croutons and halved cherries over the leaves.  Top the salad with fried halloumi pieces and a sprinkle of pine nuts over the top.