Stone Fruit Halloumi Salad with Orange Balsamic Vinaigrette - Tiny Red Kitchen

Ingredients

• 10 ounces baby arugula
• 2 peaches (pitted and sliced)
• 1 cup pitted cherries
• 4 ounces halloumi (cut into thin slices)
• 3 tablespoons balsamic vinegar
• 1/2 cup olive oil
• Juice and zest of 1 orange
• 1 clove garlic (grated)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (more or less to taste)
• Sea salt and fresh ground pepper (to taste)