2 cups shredded green or purple cabbage
2 cups finely chopped spinach
3 strips of bacon
1 tablespoon sunflower oil and 1 teaspoon, kept separate
1 pinch of salt
1 tablespoon tahini
1 tablespoon coconut milk (or cream)
1/2 teaspoon maple syrup
1 teaspoon apple cider vinegar
1 pinch chili powder
1 pinch smoked salt
1 pinch black pepper
Preheat oven to 350. Chop both the pear for the salad and the kumquat for the dressing in thin slices. Put in two separate baking pans (the smallest you have). For the pear, drizzle 1 teaspoon of sunflower oil and a pinch of salt over. Stir well, then put both pans into the oven. Let the kumquat cook for about 8 minutes, and the pear 15. When you remove the kumquats from the oven, give the pears a stir.
Meanwhile, chop your shallots and saute them in 1 tablespoon of sunflower seed oil over medium low heat for 6 minutes. Then keep them in the pan but push them to the side and add your bacon to the pan. Let bacon cook on both sides until crisp. While this cooks, chop your cabbage and spinach well. Put in a bowl. When your bacon is done, chop it finely and add to your slaw with 1/2 of your shallots. Put the other 1/2 in a small jar with your roasted kumquats and the rest of the dressing ingredients. When your pear is done, add it to your salad and top with the dressing. Stir well and serve as a meal or a side.