A dish to swoon over: Sherbet Frosting paired with Creamy Goat Cheese & Cranberry Salad

The first tendrils of spring are tantalizing us and we feel happy: a perfect time to swoon over a Creamy Goat Cheese Salad with Cranberry, Fruit and Poppyseed paired with Aloha Humboldt Sherbet Frosting. This goat cheese salad features a blend of arugula, Lebanese cucumbers, purple onions, grapes, cranberries, and goat cheese—tossed with a lemony vinaigrette for fresh and tangy flavor

This pairing was designed by Marc Leibel, Founder of Cannabis Supper Club and Linsey Jones of Aloha Humboldt, with advice from Khara Pechtes, Founder of Food Flower Future.

Creamy Goat Cheese Salad with Cranberry, Fruit & Poppyseed

Yield: 2-4 servings
Time: 15 minutes

Ingredients

3 cups Arugula
¾ cup goat cheese – we like The Cheese Guy Goat Cheese w/Honey!
2 Lebanese cucumber ssliced
½ purple onion thinly sliced
¼ cup sliced almonds
½ cup grapes halved
¼ cup dried cranberries
3 tbsp extra-virgin olive oil
1 ½ tbsp lemon juice
2 tsp jam – any flavor!
Salt and pepper to taste
1 tsp poppy seeds plus more for topping

Preparation

In a large bowl combine fresh greens: arugula, sliced cucumbers, sliced onion, almonds, grapes, and cranberries.
In a small bowl, whisk together olive oil, lemon juice, jam, salt, pepper, and 1 teaspoon poppy seeds.
Crumble or slice the goat cheese and add it to the salad.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle additional poppy seeds on top before serving.

Aloha! We especially love serving with a crisp French Sauvignon Blanc like The Butcher’s Daughter or Napa’s own HaGafen Vineyards

Both tart and sweet, Sherbet Frosting immediately entices the nose and palate with bright lemon, grapefruit, nectarine, mint, and pine tree aromas and flavors.

cannabispairing, cannabissupperclub, foodflowerfuture