Serve this simple relish over chicken, fish, or quesadillas, or just spoon into fresh endive spears.
Combine 2 cups chopped red Anjou pear, 1/3 cup sliced kumquat, 2 tablespoons fresh lemon juice, and 1 tablespoon honey; let stand 10 minutes. Add 1/3 cup sliced green olives, 3 tablespoons thinly sliced shallots, 1½ tablespoons extra-virgin olive oil, 1½ tablespoons chopped fresh chives, 1½ teaspoons chopped fresh flat-leaf parsley, ¼ teaspoon salt, and 1/8 teaspoon ground red pepper; toss. Yield: 12 servings (serving size: ¼ cup). CAL: 47; FAT: 2.4g (sat 0.3g); SOD: 105mg