Plummy Cannabis Spring Salad with Jonathan’s Vinaigrette

Photo by Hannah Hudson Photography

Photo by Hannah Hudson Photography

Serves 2

This springy salad get a kick from plum and Jonathan Bardzik’s vinaigrette which made an appearance in our Spring 2016 issue and has become an Edible DC favorite.  

For the salad 

  • 3 cups torn butter lettuce 
  • 2 dried figs, thinly sliced 
  • 1 plum, thinly sliced 
  • 4 radishes sliced very thinly  
  • ¼ fennel bulb, thinly sliced 
  • 8-10 Cannabis leaves, cut into chiffonade 
  • 4 ounces feta cheese or goat cheese crumbled to finish (Use a creamier textured feta rather than day, such as Mt. Vikos Barrel Aged Feta) 

For the dressing  

  • 1 shallot, minced  
  • 1 teaspoon sugar  
  • ½ teaspoon Dijon mustard  
  • ⅓ cup white balsamic vinegar  
  • ⅔ cup grapeseed or vegetable oil 

 Combine all the salad ingredients in a salad bowl large enough for tossing, and top with feta.  

In a medium bowl, combine the shallot, sugar, mustard and vinegar with a pinch of salt. Whisk together. While whisking, add oil to vinegar in a thin stream to form a creamy emulsion.