4-6 Servings

Ingredients

• 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

Steps

• 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
  1⁄8-inch-thick.
• 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!