Preheat the oven to 400 degrees F.
For the vinaigrette: Stir together the vinegar, honey, mustard, shallots and orange juice in a small mixing bowl. Slowly whisk in the grape seed oil. Season with salt and pepper.
For the hearts of palm salad: Mix together the hearts of palm, jicama and radishes, and season with salt and pepper.
For the leeks and fennel: Heat the oil in a saute pan over medium heat. Saute the fennel until translucent, about 5 minutes. Add the leeks and saute until juices are released, about 5 minutes. Stir in the wine to deglaze the pan; cook until the liquid is reduced and has been absorbed. Season with salt, pepper and sugar.
For the buffalo: Sprinkle each buffalo log with 1/2 teaspoon fennel pollen and some salt and pepper. Heat a saute pan over high heat, and then sear the meat on all sides until golden brown. Transfer to the oven and cook through until medium rare, 5 minutes. Carve evenly into 24 slices total.
Place three slices of buffalo on each plate. Top with the fennel-leek mixture, then the hearts of palm salad. Garnish with the watermelon radishes and orange segments. Toss the petite mixed greens in the Florida orange vinaigrette. Serve with lavosh crackers and a drizzle of balsamic vinegar on the plate.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.