Summer is almost over but there is no reason to panic. This bright, summery salad can make you happy any time of the year, thanks to year round access to great citrus, pickled beets and about 6 mg of THC per serving. This recipe is the perfect way to use that Cannabis infused olive oil in a salad that comes together in under 10 minutes and proof that once you have your infusions on hand, incorporating them into simple, everyday dishes is as easy as pie…… oh yeah, about an hour after you eat this you might want to have some pie laying around. Just saying.

Citrusy Fennel Salad

serves 2

this is a great salad to celebrate the end of summer or to pretend its still summer at any time of the year

1/3 fennel bulb, sliced as thinly as possible
2 blood oranges or 1 orange and 1 small pink grapefruit
 juice from 1/2 of a blood orange or a orange
pinch kosher salt
3 handfuls of baby argula
1/4 cup of pickled beets, sliced
3 tbls toasted pumpkin seeds
1/4 cup crumbled feta
1 tbls infused olive oil
2 tbls olive oil
1 tbls white balsamic or rice vinegar
1 tsp honey dijon
Slice the fennel as thinly as possible, using a mandolin if you have one. Put in a bowl, squeeze the juice from 1/2 of a blood orange over them, add a pinch of salt and toss lightly to coat.Trim and peel the oranges to remove all of the rind and pith. To do this, cut a slice off of  the top and the bottom and then go around the orange, carefully slicing off the rind in sections, following the curve of the orange until you are left with what looks like a naked orange.Now, working over the bowl of fennel, use a paring knife to cut out the orange sections, letting the juice drip back into the bowl, letting the orange segments drop in. When you have cut out all of the sections, squeeze the membrane that is leftover to get the last of the juice out and then discard it.
In another bowl, whisk the olive oils, white balsamic and honey dijon. Make it even easier if you have a small jar – just throw the vinaigrette ingredients in the jar, cover tightly and shake the hell out of it. Instant emulsion. In a big bowl, toss the arugula with the vinaigrette and arrange on two plates.
Now, place half of the fennel/orange mixture over each salad, arrange a few slices of pickled beets on top and finish with a scattering of pumpkin seeds and feta.