Fennel, Beet and Endive Salad - More Than Our Story

Ingredients

• 1 cup raw pecan halves
• Honey or pure maple syrup (plant-based alternative)
• 1 teaspoon ground cinnamon
• Pinch of salt
• 2-3 medium sized beets, peeled, cubed
• 2 tablespoons lemon juice or vinegar
• 2 belgian endives, finely sliced
• 1 large ruby red grapefruit, peeled, segmented, pith removed
• ⅓ cup Persian lime infused oil, or substitute with ⅓ cup olive oil with juice of 1 lime
• 1-2 fennel bulbs, ends removed, roots shaved into rings (thin as you can get – look for a mandoline), fronds trimmed and set aside
• 1-2 sprigs of mint
• 3-4 fresh fig, quartered
• Bee pollen