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
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
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
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
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
If desired for added flavor, cold smoke the buffalo for 30 to 45 minutes before searing.
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