Add the carrot sticks, celery, parsley, and onion to a large bowl. Whisk the white wine vinegar, olive oil, lemon juice, honey, and salt to a separate bowl. Pour the mixture over the vegetables and toss to coat. Transfer the bowl into the refrigerator.
Next, prepare the buffalo sauce. Add the Franks, butter, and honey to a small saucepan and bring to a gentle simmer. Whisk and remove from heat.
Heat avocado oil in a large skillet over medium/high heat. Add the halloumi to the skillet. Halloumi releases liquid before it browns, so give the first side a few extra minutes to brown. Gently move the halloumi around so it doesn’t stick to the pan.
Flip the halloumi on all sides. Remove from the skillet and toss with the buffalo sauce. Let it rest for at least 5 minutes.
Top the carrot and celery salad with the buffalo halloumi, blue cheese crumbles, and blue cheese dressing. Enjoy immediately.
