Tropical Salad in Pineaple

1 organic whole ripe pineapple
5 organic cremini mushrooms sliced thin
2 tablespoons organic raw ground sesame seeds
1/4 cup organic red shallots chopped
1 organic carrot round cut
1 small organic Kohlrabi small cubes cut
1 organic head red leaf lettuce (reserve few leaves for decorating)
2 teaspoons organic cold pressed olive oil
1 teaspoon Colatura di alici (Italian fish sauce made from anchovies)

Toss all the vegetables with the olive oil and the fish sauce. Let sit to blend the flavors while you work on the pineapple. Cut the pineapple in half long-wise, scoop the hard core in the middle and discard. Scoop the flesh and cut it in cubes. Add the pineapple cubes over the vegetables. Toss well to combine them.

Fill the pineapple halves with the vegetables and sprinkle the ground sesame seeds on top. Decorate by placing on a few of the red leaf lettuces.