Fig Salad with Rakomelo-Dressing

My figs are finally starting to get ripe. In this heat wave they gotten to this state a lot faster then usual. My fig tree in the front yard thinks he is somewhere in the South of Europe. I went out with a large bowl and a pair of scissors and harvested the first batch. Over the next couple of days  I can get a lot more.

This salad dressing is from Greece. Rakomelo is a golden spirit with Raki and honey. I did not have Rakomelo at home and used Ouzo instead. Not truly the same, but that worked fine.

Dressing recipe for 4:
3 tbsp Raki
2 1/2 tbsp honey
1 clove
1 small cinnamon stick
3 1/2 tbsp balsamic vinegar
2 tbsp Dijon mustard
salt and pepper
5 tbsp olive oil
5 tbsp sunflower oil

salad:
400 g salad leaves
4 fresh figs
1 pear
salt
250 g Haloumi cheese
1 hand full of whole hazelnuts

Wash the salad, peel the pear and cut it into small pieces. Top and take of the bottom of the figs and cut them into 6 pieces.
Roast the hazelnuts and chop them.

Make the dressing. In a small pot heat up 1 tbsp Raki with the clove and the cinnamon and 1/2 tbsp of honey until it is completely dissolved. Let it cool down. Get the clove and stick out.
Pour it into a blender, where you can add liquid while mixing.
Add the rest of the Raki, honey, vinegar, mustard, salt and pepper and give it a good blitz.

While mixing add the oil tablespoon after tablespoon into the running mixer to make a emulsion.
Toss the Haloumi in herbs and oil and put into a griddle pan to sear on both sides.
Dress the salad the the rakomelo dressing and mix everything. Get the nuts and cheese on top.

Since I am not a huge fan of Haloumi - it reminds me of a grilled eraser - I will use goat cheese the next time.