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
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.