Recipe and photography by SousWeed, Monic Lo; Author of the Cannabis Cookbook "Weed Gummies"

This autumn salad is packed with bright flavors and fun textures. I make it every year around the holidays because it’s quick to whip up. It’s also a great start to any potluck dinner because the textures hold up over time. You’ll get bites of crisp fennel, juicy Asian pears, and sharp arugula all tied together with a feel-good dressing made with any of our infusions of our raw, wildflower honey

Serves 4

Dressing Ingredients: (this is my GO TO dressing for every salad I make)

• 1/4 cup EVOO

• 1 Meyer lemon, juiced

• 1 Tbsp Potli Honey

• 1 big dollop of dijon mustard

• Salt and pepper to taste

Salad Ingredients:
• 1 Asian pear, thinly sliced
• 1 fennel bulb, thinly sliced
• 2 cups baby arugula
• 1/4 cup shaved parmesan
• 1/4 cup toasted walnuts
• 2 Tbsp fennel fronds
• 1 Tbsp chervil leaves, optional

Directions:
1. Whisk all dressing ingredients together until uniform and salt and pepper to taste. Set aside.
2. In a large mixing bowl, toss all salad ingredients together. Slowly drizzle salad dressing in while mixing, making sure to coat everything.
3. Serve immediately.