Cardamom Pear Parsley Salad

A salad so delectable I made it two days in a row. Inspired by a bottle of German Rheinhessen, a perfect paring resulted.

Ingredients:

6 large local butterleaf lettuce leaves, torn
1/4 cup sunflower sprouts
1/2 of a bosc pear, sliced and diced

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2 cardamom pods
1/2 inch vanilla bean
2 dried medjool dates
1/2 teaspoon lemon juice
1/2 teaspoon white wine vinegar
1/2 teaspoon apple cider vinegar
1 1/2 teaspoons grapeseed oil

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1/8 cup hulled hemp seeds

sprinkle dried coconut (garnish)

6 pistachio nuts (garnish)

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Assemble:

One) Layer greens
Two) Break open cardamom pods & vanilla bean, combine with liquids
Three) Dice Dates & combine with mixture
Four) Add hemp seed, coconut & pistachios