Instructions

For honey roasted pistachios:

Add honey and 1/4 cup pistachios to sauce pan over low heat.
Stir until honey has been reduced to coat pistachios.
Season with salt and pepper.
Allow to cool and reserve for later.

For pistachio butter:

In high speed blender, add 1/2 cup pistachios and pistachio oil.
Blend until smooth and season with salt and pepper to taste.
Reserve for later.
 

For pistachio vinaigrette:

Add 1/4 cup crushed pistachios, butter, olive oil and thyme to sauce pan over medium heat.
Toast pistachios with foaming butter until slightly darkened.
Transfer to paper towel to drain excess liquid and season with salt and pepper to taste.
Transfer pistachios to a mixing bowl and add champagne vinegar.
Stream in pistachio oil while whisking to emulsify.
Set aside.

For calamari:

Preheat grill to high.
Place calamari in mixing bowl, coat with extra virgin olive oil and season with salt and pepper.
Grill for 30 seconds on each side.
Transfer to small mixing bowl and add cherries, honey roasted pistachios, mint and couscous (prepared according to package).
Dress with pistachio vinaigrette, a squeeze of fresh lemon juice and season with salt and pepper to taste.

To serve

Using a spoon, place a dollop of pistachio butter on each serving plate at 7 o'clock.
Drag spoon through dollop to the other side of plate creating a "swoosh." Distribute calamari among plates.
Garnish with chives (optional).