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Cucumber Watermelon Salad & Infused Pomegranate Reduction

Yields 6 servings at 7.5 mg of THC per serving

6 2x4 inch watermelon rectangles

6 fennel stems

Kosher salt

12 2x4 slices of cucumber

6–8 tsp. of feta cheese

2 cups of pomegranate juice

1 cup balsamic vinegar

1 cup of pistachios (crushed)

1 Tbsp. red pepper corn (crushed)

Quarter gram sachet of cannabis material

Place 3 watermelon rectangles in a plastic bag along with a few pinches of salt and pink ½ tsp. of pink pepper corns. Vacuum seal the bag. Repeat and refrigerate overnight.

In a small saucepan, bring the balsamic vinegar and pomegranate juice to a boil over high heat. Add the cannabis product sachet; cook for 2 minutes then lower the temperature to a simmer. Reduce mixture by ½ (1½ cups). Remove from heat, discard sachet, and allow it to cool.

Remove watermelon rectangles and pat dry. Plate it by layering a few pearls of the pomegranate reduction onto the top of the watermelon rectangle. Follow it up with 2 slices of cucumber, a thin layer of feta cheese, a thin layer of pistachios, and finish with a sprinkling of finely crushed pink peppercorn. Add reduction to finished plate.

*For plating, pour the mixture into a small squeeze bottle

**Recipe based on product containing 18% THC

BUD PAIRING: I created this salad based on a client’s medical diagnoses. I used a few southern favorites that paired well with the citrus flavor of the Orange Bud hybrid strain. It also has a propensity to be slightly pungent which balances perfectly with the earthy flavors of the pomegranate and balsamic reduction.