||In a small pan, warm the honey until it begins to darken. Remove it from the heat. Make a vinaigrette with the honey, bourbon, shallots, and olive oil. Season to taste with salt and pepper.
||Prepare croutons by dicing the bread and tossing it with oil, garlic, salt, and pepper. Toast in a pan or the oven until golden brown.
||For each serving, toss together 1 ounce greens, 1 ounce cabbage, 1 ounce apples, 1 ounce avocado, and ½ tablespoons mint. Dress with 3 to 4 tablespoons vinaigrette. Top with 4 ounces sliced short rib meat and some pretzel croutons.