Add carrot sticks, celery, parsley and onion to a large bowl. Mix white wine vinegar, olive oil, lemon juice, honey and salt in a separate bowl. Pour the mixture over the vegetables and toss to coat. Transfer the bowl to the refrigerator.
Next, prepare the buffelo sauce. Add franks, butter and honey to a small saucepan and bring a soft boil. Remove from whisk and heat.
Heat avocado oil in a large pan on medium/high heat. Add the hallumi to the pan. Halloumi releases liquid before brown, so give a few extra minutes for brown on the first side. Gently rotate the hallumi around so that it does not stick to the pan.
Flip the halomi on all sides. Remove from the skillet and toss with buffalo sauce. Let it rest for at least 5 minutes.
Top the carrot and celery salad with Buffalo Hallumi, Blue Cheese Serbal and Blue Cheese Dressing. Enjoy immediately.
