Red Velvet Salad with Whipped Goat Cheese and Cherries – Madame Fromage
Special thanks to Soignon, a French goat cheese company dating from 1895, for sponsoring this publication. Their new line of whipped goat cheese is available in supermarkets across the United States., making it an easy to find option for bagels, snacks and salads. This recipe was inspired by my recent fondness for sumac - a […]

Special thanks to Soignon, a French goat cheese company dating from 1895, for sponsoring this publication. Their new line of whipped goat cheese is available in supermarkets across the United States., making it an easy to find option for bagels, snacks and salads.

This recipe was inspired by my recent fondness for sumac - a Middle Eastern condiment often sprinkled with hummus - and an urge to make a July salad with fresh goat cheese and seasonal fruit. When I added Sumac to my spice cabinet this summer, I knew its citrus taste would one day end up on a goat salad. Plus, its magenta color was reminiscent of red velvet cake, so I knew I had to use red berries and an incredibly velvety cheese.

Imagine a goat magic carpet swooshed along the inside of a large bowl, then topped with red-purple sumac powder. Yes, it's going to be luxurious! Then add the dark greens, purple onions, glossy cherries and sparkling honey hazelnuts. Why not? Shouldn't this be the summer of showstopper salads - salads that transport us through sumptuous colors and textures to other countries, other dreams?

I know, I know, I get carried away. (That's the idea!) Plus, I know you're going to think it's a bit unusual to start a salad with cheese, but listen to me: when you put some luxurious goat cheese in your salad bowl at instead of crumbling on top, you start digging for it with the tines of your fork and drop a little cloud of cheese with each bite. Glorious.

Here is my sheet for Soignon: it's ethereal and easy to spread, not lumpy or chalky. Also, try sliding it along the inside of a bowl for other types of salads: a chopped salad, a lemony kale salad, even a plate of gorgeous tomatoes.

Lastly, I hope this recipe will inspire you to flip goat salads. Literally. If you've had enough of the ubiquitous goat and beet salad recipes, give it a try. You can use this recipe as a base and switch up the fruit (try peaches or mangoes) and nuts (try roasted almonds or cashews). Finally, if you can't find sumac powder, don't panic. Instead, add fresh herbs, like thyme or basil, and sprinkle them liberally on your magic goat spread.

Red velvet salad recipe

Makes 2 large salads

A swoosh-able fresh goat cheese, such as Soignon whipped goat cheese

1/4 lb. fresh cherries (I used twelve), halved and pitted

1/2 cup of hazelnuts or walnuts

3 teaspoons of honey, divided

Sea salt, to taste

1 small garlic clove, minced

Half an orange, zest and juice

1/4 to 1/2 cup extra virgin olive oil

Green salad (I used purple radicchio, endives and gem lettuce)

1/2 small purple onion, peeled and thinly sliced

Sprigs of fresh thyme, to garnish

Dried sumac powder, to taste

Arrange the goat cheese so that it softens and is easy to brush on when you are ready to assemble your salad. Then wash the cherries and use a paring knife to cut them in half and take out the pits. Put them aside.

For the hazelnuts:

Preheat the oven to 400 degrees and lay out the hazelnuts in a shallow pan or baking sheet. Roast 5 to 7 minutes, or until the skin is cracked and the nuts are slightly darker. Before the nuts cool, drizzle them with a teaspoon of honey and toss to coat them. Then sprinkle a few pinches of sea salt on top. Put them aside. The honey will harden and the nuts will become terribly crispy.

For the vinaigrette:

In a small bowl, combine the garlic, a good pinch of salt and the zest and juice of half an orange. Then add the olive oil. If your orange is really juicy, use half a cup of oil; if not, taste the dressing after adding a quarter cup, and if you can taste both orange and olive oil, you're good to go. If you want your dressing to taste a bit brighter, add a teaspoon of white wine vinegar. Next, toss the cherries and purple onion into the dressing and let them marinate for a few minutes while you prepare the greens.

To assemble the salad:

Place two large salad bowls or plates. Swoosh a tablespoon or two of goat cheese on the inner side of each bowl. Use the back of a large spoon or spatula to make a nice "runner".

Gently tear up the lettuce and add a single layer to the bowl. Pour a little vinaigrette over the leaves, along with a few cherries and onions. Then add another layer of leaves and a second drizzle of dressing. You may have some bandage left.

Garnish your salad with generous bunches of hazelnuts. Then add a few sprigs of thyme for flavor, with a generous dusting of sumac powder.

Serve this salad with a glass of rosé, of course.


If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Cheese is an indica dominant ( 60% ) hybrid with a THC content of up to 20%, and a CBD level of approximately 1%. When you use Cheese, it is the indica genetics that are the most apparent as you feel calm and relaxed within seconds of using it. Cheese is also known for making you feel happy and giggly. Occasionally, users may feel creative and if this happens to you, be quick to complete your tasks because ultimately, the high envelops your body, and couch-lock ensues.

For many marijuana strains, the answer is outdoors, and Cheese is no different. You can only grow it outside if you live in a warm and humid climate. It is one of the easiest strains to grow and is a great starting option for novices. Cheese is generally very resistant to mold and pests, and when grown outside it is ready for harvest in mid-October. It yields up to 21 ounces per plant.

Cheese is even easier to grow indoors because you can control the temperature which should be between 70- and 80-degrees Fahrenheit during lights on, and no more than 15-20 degrees lower during lights off. Its flowering time is 8-9 weeks, and indoor Cheese can yield around 14 ounces of bud per square meter.

As Cheese is best grown indoors, it makes sense to discuss the topic of cannabis gardens for the home. Unless you are a commercial grower, there is no need to spend more than a grand on a grow tent. As long as you real in a state where marijuana cultivation is legal, you can purchase what you need on Amazon !

If you only want to grow a couple of plants, a 2 x 2 x 4 foot grow tent is ideal. There happens to be numerous grow tents fitting these dimensions for under $60. Once you add in the cost of a hydrometer

The larger the grow tent, the more you’ll need to spend on better and more powerful fans, lights, and other items. There are 5 x 4 x 6-foot tents available for under $200. However, you will have to pay hundreds of dollars to get the best lighting so the total could run to almost $1, 000. On the plus side, you would only need to grow more than five ounces a year to justify the cost ( depending on where you real ), but only if you pas cher the time you spend on your garden.

Depending on what you’re trying to achieve regarding yield, setting up the space is as easy as placing a small grow tent in a closet. If you’re a first-time grower, we recommend starting small because it is less expensive and time-consuming. Also, it is far easier to monitor two plants than twelve.

Even though you will doubtless put heart and soul into your project, new cannabis growers will inevitably lose a few plants to disease and pests. When designing your grow space, take into account lighting, fans, ducting, and growing medium. As a marijuana plant can triple in size by the time it reaches the early flowering stage, make sure there is lots of room left for you to work.

Ideally, you will have a tent, closet, or cabinet because you can check and feed your plants by taking them out, and return them when you’re done. Make sure your grow room doesn’t have any light leaks. If your plants are exposed to light when they are supposed to be in complete darkness, they could become confused, and this will negatively impact your grow.

As an indoor grower, the quality and quantity of light in the grow room has an enormous impact on how your plants will turn out. High-Intensity Discharge ( HID ) lights are used by a high percentage of growers because they are efficace and offer value for money. While LED lights are far more efficient, it can cost up to ten times as much for LEDs as an equivalent HID setup.

Metal Halide ( MH ) and High-Pressure Sodium ( HPS ) lights are the most common HID light variety. MH lights are best during the vegetative stage, while HPS is better for flowering. If you purchase HID lights, you need a ballast. Magnetic ballasts are relatively inexpensive, but high-quality web variantes are a better option.

Fluorescent grow lights are a viable option for a very small grow room. They are up to 30% less efficient than HIDs, but they are less expensive and don’t need a cooling system. LED lights come in various packages ranging from shoddy garbage to outstanding full-spectrum options. They are by far the most expensive option but they last longer, create less heat and use less electricity. There are also induction lights which are hard to find, expensive, and old-fashioned.

Fans are an essential aspect of any grow garden; Your Cheese strain won’t grow well without them ! Remember, your plants need CO2 to go through the process of photosynthesis effectively. When you place an exhaust amateur ou amatrice near the top of your grow room, it removes warmer air and ensures the room’s temperature remains at optimum levels.

If you’re aching for a genuinely pungent marijuana strain, look no further than Cheese. It is believed to have been created in England in the 1980s and is a cross of a Skunk #1 phenotype and an Afghani indica. Buddha Seeds is a seller known for its outstanding Cheese strain which has among the best genetics of any available on the market. The grower uses old cheese genetics along with the Afghani indica.

Your lighting system will dictate the genres of fan you purchase. For instance, you will need at least one large passioné, or several medium-sized ones if you use an HID system because it produces a lot of heat. If you’re unsure as to the type of fou you need, set up your lights in the grow room before starting your grow, and turn them on. Leave them on for a few hours and analyze how they affect the room.

As we mentioned above, Cheese is an extra beginner’s strain, and you can make things even easier with automation. Even in a beginner’s setup, you will benefit from a 24-hour timer for the light and an adjustable thermostat switch for your fou system. When your plants are in the vegetative stage, they need at least 18 hours of light per day.

Once you believe the plants are ready to bloom, it is time to intensité them into flowering with a 12-12 light-dark cycle. As you need to switch the lights on and off at the same time each day, a timer is an essential purchase. A thermostat switch is also an excellent option because you can set the maximum desired temperature and plug it into your exhaust fou.

Once the temperature hits the pre-set level, your fan switches on automatically to reduce the temperature by a few degrees. As well as keeping the grow room temperature in check, it also saves energy.

As Cheese is an indica, it errs towards the bushy side when you grow it. As a result, there is a risk of your crop developing bud rot or mold if exposed to démesurée moisture. It is also important to consider trimming and pruning the plant if necessary. You can control the way in which Cheese grows by adopting the Screen of Green training method.

It is a simple low-stress training ( LST ) technique which involves using a screen. While the common LST method involves tying down the plant, SCROG requires a little patience. You use a screen to keep the plants in check. When the branches grow through the holes in the screen, tuck the branches back down. If you get it right, your plants should produce several colas instead of a solo main one.

tera be honest, Cheese grows well using either one. Soil is the traditional option and has been used successfully for thousands of years. As a beginner, it is okay to purchase premium-grade potting soil as long as there isn’t any chemical fertilizer inside it. Organic ‘super’ soil is among the best options money can buy. Once you learn more about soil, you can create your own using materials including worm castings, bat guano, and wood ash.

Hydroponic growing involves using something other than soil as a growing medium. Popular possibilités include Rockwool and coco coir. If you use a hydroponic system, you are in complete control of your crop’s nutrient intake; not an ideal scenario for a novice grower.

You have to feed your plants a concentrated solution of mineral salt nutrients. Your Cheese plants will absorb the food faster than if you use soil which means quicker growth and greater yields. On the downside, you have to precise with this method of feeding because nutrient burn is possible.

There is also a slight difference in ideal pH levels for soil and hydroponics. Typically, when you grow any marijuana strain in soil, you need to keep the pH between 6. 0 and 6. 8. Hydroponically grown weed responds better to slightly more acidic conditions and has a broad range of 5. 5 to 6. 5. However, you will get better results if you keep the pH between 5. 5 and 5. 8.

Overall, Cheese doesn’t have any special feeding requirements. Focus on providing plenty of Nitrogen during the vegetative stage and reduce it in flowering. Other essential nutrients include Phosphorus, Potassium, Copper, Iron, Magnesium, Calcium, Manganese, and Sulfur.

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