Grilled Strawberry and Halloumi Salad with Balsamic Vinaigrette Recipe

To make the vinaigrette: Whisk together oil, vinegar, mustard, and shallot in a medium bowl. Season with salt and pepper to taste. Set aside. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Skewer strawberries and place on grill. Cook until grill marks develop, 1-2 minutes per side. Transfer strawberries to cutting board and discard skewers. Stem and quarter strawberries, cutting quarters in half if strawberries are very large. Place halloumi on grill and cook until browned on both sides, 2-4 minutes per side. Transfer to cutting board and cut into 1/4-inch dice. Place arugula and spinach in a large bowl, add in vinaigrette to taste, and toss to coat. Top with strawberries, halloumi, and mint. Serve immediately.