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Lobster Salad with infused cherry tomato vinaigrette

Today Chef Jordan Wagman will be making a wonderful summertime salad, Lobster salad with Infused Cherry Tomato Vinaigrette. (makes 4 servings)⁣
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Not all infused food is a gummy or cookie. Some of it looks like this! Welcome to Eating Green, a cooking show hosted by @chefjordanwagman where we redefine Cannabis infused food. Our goal is to teach everyone how to make infused and non infused food using very few ingredients.⁣ ⁣ Today Chef Jordan Wagman will be making a wonderful summertime salad, Lobster salad with Infused Cherry Tomato Vinaigrette. (makes 4 servings)⁣ ⁣ What you’ll need:⁣ 1 cup (250 mL) Infused Cherry Tomato Vinaigrette, see recipe below⁣ 1 cup (250 mL) cooked lobster, roughly chopped⁣ 1 cup (250 mL) boiled potato, skins removed and roughly chopped⁣ ½ cup (12 mL) kohlrabi, peeled and thinly sliced⁣ ¼ cup (60 mL) pitted olives, roughly chopped⁣ 2 tbsp (30 mL) toasted sesame seeds⁣ ½ tsp (2 ml) kosher salt, divided⁣ 2 tbsp (30 mL) toasted sesame seeds⁣ 4 cups (1 L) red leaf lettuce, washed and dried⁣ ⁣ Instructions⁣ In a large mixing bowl combine all ingredients and gently fold to evenly coat in the vinaigrette.⁣ ⁣ Transfer to a large platter and serve immediately.⁣ ⁣ Chef Jordan’s Tips:⁣ Kohlrabi has wonderfully crisp texture with a delicate flavour. Granny Smith apples substitute well in this recipe.⁣ ⁣ ⁣ Infused Cherry Tomato Vinaigrette (makes about 2 cups (500 mL))⁣ ⁣ This versatile vinaigrette can be spread on bread for sandwiches, used as a dip for a vegetable platter or simply to accompany your favorite salad.⁣ ⁣ What you’ll need:⁣ 2 cups (500 mL) cherry tomatoes⁣ ¼ cup (60 mL) olive oil⁣ ¼ cup (60 mL) coconut or apple cider vinegar⁣ 1 tbsp (15 mL) pesto sauce⁣ ½ tsp (2 mL) sea salt⁣ ½ tsp (2 mL) freshly ground black pepper⁣ ¼ tsp (1 mL) cannabis oil⁣ ⁣ Instructions:⁣ In a saucepan combine cherry tomatoes and olive oil.⁣ ⁣ Bring mixture to a simmer over medium heat and cook until tomato skins begin to split and tomatoes release their juice, about 10 minutes.⁣ ⁣ Remove from heat and cool to room temperature.⁣ ⁣ Add vinegar, pesto sauce, salt and pepper and cannabis oil and using an emersion blender in the sauce pan or transfer to a blender and puree until smooth.⁣ ⁣ Use immediately or transfer to an air-tight container and store in the refrigerator for up to one week.⁣ ⁣ Check out the

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