By Chef Ella Freyinger
September 2021
4-6 Servings
Ingredients
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2 pears
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1 bunch kale
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1 bulb fennel
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1⁄2 cup toasted pistachios, chopped
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1 tsp caraway seeds
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2 tbsp Flamingo Estate honey
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3 tbsp + 1 tsp FE olive oil, divided
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4 tbsp champagne vinegar
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4 tbsp lime juice
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1 tbsp Dijon mustard
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1 tbsp honey
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1 tsp kosher salt
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Freshly ground black pepper
Steps
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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.
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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.
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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.
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Cut the fennel in half through the core and thinly slice.
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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.
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Enjoy!