Combine the olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sea salt and freshly cracked pepper, to taste. Whisk until well combined; set aside to allow flavors to mingle.
Side Note: I prefer my vinaigrette with a strong tangy flavor so I use equal amounts of oil/vinegar. Use less if you prefer.
Preheat your grill pan that has been coated in olive oil cooking spray over medium-high heat.
Add the asparagus, tomatoes, and halloumi.
Drizzle with a bit of olive oil then season with sea salt and freshly cracked pepper, to taste.
Cook for a 3-4 minutes then flip and continue cooking for a couple more minutes, or until the asparagus is fork tender, the tomatoes are ready to burst, and the halloumi is golden and crisp.
Drizzle some whisked vinaigrette over the arugula/spinach mix, to taste. Toss to coat evenly.
Place the asparagus spears, tomatoes, and halloumi on the salad and drizzle with a bit more vinaigrette, to taste.
Serve immediately. Enjoy.