Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette

Florida Orange Vinaigrette:

1/4 cup champagne vinegar

1 tablespoon honey

1/2 teaspoon Dijon mustard

1/2 teaspoon minced shallots

Juice from 10 Florida oranges, cooked until reduced to 1/4 cup juice

1 1/2 cups grape seed oil

Coarse Florida Keys salt and freshly ground black pepper 

Coarse Florida Keys salt and freshly ground black pepper

Hearts of Palm Salad:

1 cup fresh hearts of palm, sliced in half-rounds

1 cup jicama, diced small

1/2 cup radish, diced small

Coarse Florida Keys salt and freshly ground black pepper

Melted Fennel and Leeks:

1/4 cup olive oil

1 pound fennel, thinly sliced, bulb only

1 pound leeks, white parts only, thinly sliced

1 cup white wine

Coarse Florida Keys salt and freshly ground black pepper

Pinch sugar 

Buffalo:

Four 4-ounce logs buffalo tenderloin

2 teaspoons fennel pollen

Coarse Florida Keys salt and freshly ground black pepper

Coarse Florida Keys salt and freshly ground black pepper 

Garnish and Assembly:

2 watermelon radishes, julienned, for garnish

1 Florida orange, sliced into segments, for garnish

2 cups petite greens

Lavosh crackers

Balsamic vinegar, such as Minus-8 Vinegar, for garnish