Vinaigrette dressing

4 Belgian endive bunches, trimmed

2 bunches watercress, stems trimmed

6 large pears, cored and sliced julienne style (thin slices)

6 large Granny Smith apple, cored and sliced julienne style

3 cups walnuts, toasted

3 ounces Gorgonzola cheese

Prepare the Vinaigrette Dressing. Toss the watercress and endive together with enough dressing to moisten the vegetables. On each of six plates, arrange the sliced pears and apples. Next, fill in each endive “cup” with the pears and apples. Sprinkle each one with 1/2 oz. of walnuts and 1/2  oz. of Gorgonzola. Sprinkle with more Vinaigrette if desired.

Vinaigrette Dressing

4 tablespoons minced red onion

3 tablespoons red wine vinegar

6 tablespoons Cannabis-Infused Olive Oil*

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup Dijon mustard

Combine minced onion and vinegar in a small bowl and let stand for 5 minutes. Add olive oil and remaining ingredients and stir well with a whisk.