Quarter the pears in half and with a paring knife, remove the seeds.  Drain and rinse the halloumi then cut into thick slices. Rub both the pear and halloumi with olive oil. Place on the grill and cook until both are charred. Chop the halloumi into bite-sized pieces.

While the pears are grilling, make the dressing. Toast the walnuts by placing them in a dry skillet over medium heat. Shake the pan and cook the walnuts until fragrant; 3 to 4 minutes. Remove, let cool, then chop.

Place the walnuts in a jar along with the ingredients for the dressing. Shake well. Assemble the salad with the pears, halloumi, arugula, and dressing. Serve with crusty bread.