Pear-Fennel Coleslaw in a Honey-Herb Vinaigrette {Valentines}

To go along with the Honey-Glazed Pork Tenderloin, I made a coleslaw with pear, fennel, and cabbage in a honey-herb vinaigrette.

2 C shredded green cabbage

1 fennel, trimmed and thinly sliced

1 pear, cored and thinly sliced

1/4 C raw sugar

1 C mayonnaise

1/2 C pear vinegar

1 T honey

fresh thyme

1 T granulated honey

1 T bee pollen

In a large mixing bowl, place the cabbage, fennel, pear and fresh thyme leaves. In a smaller mixing bowl, whisk the remaining ingredients - minus the granulated honey and bee pollen - together to form a smooth dressing. Toss the dressing into the salad. Gently fold in the granulated honey and bee pollen. Chill for at least 30 minutes before serving. Garnish with more thyme.

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