Toast the pine nuts in a dry, non-stick pan over medium heat for 3-5 minutes shaking the pan to ensure even browning until golden and fragrant. Take off the pan and set aside.
In small saucepan or a small pan combine the ingredients for the dressing and cook over low heat for approximately 5 minutes until the sugar is dissolved and the liquid is reduced so it coats a spoon.
Cut halloumi into slices 1/3" thick and then cut them in half lengthwise.
On the same dry pan place slices of halloumi and fry on both sides over medium heat for 3-5 minutes each until golden.
Toss salad greens and quartered figs with olive oil, add fried halloumi and drizzle lightly with a tablespoon of pomegranate balsamic dressing, bottle the rest and reserve for the later use.
Divide among two plates, sprinkle with pine nuts and serve immediately while cheese is still warm.