By Chef Ella Freyinger

September 2021

4-6 Servings


  • 2 pears
  • 1 bunch kale
  • 1 bulb fennel
  • 1⁄2 cup toasted pistachios, chopped
  • 1 tsp caraway seeds
  • 2 tbsp Flamingo Estate honey
  • 3 tbsp + 1 tsp FE olive oil, divided
  • 4 tbsp champagne vinegar
  • 4 tbsp lime juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp kosher salt
  • Freshly ground black pepper


  • Add the pistachios and caraway seeds to a skillet over medium
    heat and toast until fragrant, about 4-5 minutes. Add the honey
    and 1 tsp olive oil, stirring constantly until all seeds are
    evenly coated and begin sticking together, about 4 minutes.
    At this point the honey will have lost its moisture and there
    should be no more bubbling in the pan. Transfer to a parchment
    lined baking sheet. Let cool for at least 30 minutes.
  • Meanwhile, cut the pear into a julienne. Remove the core by
    cutting away 4 sides of the pear. Cut each piece into 1⁄8-inch-
    thick slices. Stack the slices and cut lengthwise at
  • Clean the kale and remove the stems by holding at the ends
    between two fingers and pull the leaves through your hands.
    Stack the kale and thinly slice about 1⁄4-inch-thick.
  • Cut the fennel in half through the core and thinly slice.
  • In a large bowl mix the remaining olive oil, champagne vinegar,
    lime, Dijon, honey, salt and black pepper. Add the kale and
    fennel, massaging gently for 1 minute. Add the fennel, tossing
    to coat with vinaigrette. Just before serving, add the pistachio,
    chopping if needed.
  • Enjoy!