YIELD: 8 servings

4 small Asian pears, cored, diced
6 large kiwis, peeled, diced
12 Tbsps. dried cranberries
 2 shallot, minced
1/2 cup chopped chives
2 Tbsps. sherry vinegar
4 Tbsps. fresh lemon juice
6 Tbsps. orange blossom honey
4 Tbsps. chopped fresh mint
4 Tbsps. chopped fresh cilanto
 2 Tbsps. chopped fresh basil
Kosher salt and freshly ground pepper to taste

  1. Combine bears, kiwis, cranberries, shallot, chives, sherry vinegar, and lemon juice in a medium bowl.
  2. Add 4 Tbsps. honey (hold 2 Tbsps. in reserve), mint, cilantro, and basil.
  3. Season to taste with kosher salt and black pepper. Let stand, tossing occassionally. Serve.

Recipe from Chef Tony Marotta, Disney's Flying Fish Restaurant