• Preheat the oven to 350 degrees F. Spread the cubes on a baking sheet. Toss them with the 2 tablespoons of olive oil. Bake for 15 to 20 minutes, until they are just toasted. Set the cubes aside to cool.
• While the bread toasts, make the halloumi. Slice the halloumi into strips (I like them about ¼ to ½ inch thick) and pat them completely dry with a paper towel.
• Heat a large non-stick skillet over medium heat. Add the halloumi in a single layer and sear until it’s golden, about 2 to 3 minutes. Then flip and sear the other side. Transfer the halloumi to a plate. You can cut or tear it into pieces here for the salad. Your preference!
• Assemble the salad. In a large bowl or plate, combine the romaine, radicchio, radish, red onion and oranges. Drizzle on some dressing and toss a few times. Add in the halloumi and pistachios, tossing one more.
• Serve with additional dressing as desired. Enjoy!!

blood orange vinaigrette

• Whisk together the juice, vinegar, garlic, dijon and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This stays great in the fridge for a few days!