Pear slaw with Sesame-Banana Whip

Place cabbage, bell pepper and pear in serving bowl. To make dressing: Place unpeeled banana on a baking sheet and broil 8-10 minutes until skin is thoroughly blackened, turning once. Allow to cool completely. Peel and discard skin. Mash to a pulp (approximately 1/2 cup). In a food processor, blend banana, lime juice, ground sesame seeds and buttermilk until smooth. Mixture should be the consistency of mayonaise. Heat oil in a skillet until sizzling. Add mustard seeds and cook until they pop. Pour oil and seeds into banana puree, stir or blend briefly. Pour dressing to cabbage mixture and mix well. Season with salt and white pepper. Refrigerate for at least 30 minutes to allow melding of flavors. Stir well before serving. Garnish with Cumin seeds sesame seeds and pecans. Maple Sugared pecans: 1 tbsp maple syrup and 1 tsp sugar heated until bubbly, mix pecans in until well mixed, cool