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Combine the minced shallot, sumac, Orange Blossom Honey, Parasol Champagne vinegar, Awake Extra Virgin Olive Oil, salt, and pepper in a jar. Shake well till it comes together, taste for seasoning.
Remove the peel and pith from the cara cara orange, slice into rounds.
Remove the peel and pith from the blood orange, segment into wedges.
Slice the kumquats thinly.
Cut the halloumi cheese into ⅓ inch slices. Sear in a skillet over medium heat till golden brown on both sides (about 2-3 minutes per side).
On a large serving plate start layering the radicchio and dressing each layer with the vinaigrette.
Add the halloumi cheese into the crevices while continuing to build up the salad and dressing each layer.
Add the citrus into the nooks of the radicchio leaves and finish the salad with a handful of pumpkin seeds, sprinkle of sumac, flaky salt, and the remainder of the vinaigrette.