Active time: 15 minutes
Total time: 15 minutes
Serves: 4
2 Tbs (30 ml) white wine vinegar
1 Tbs minced shallot
1 clove garlic, minced (1 tsp)
2 tsp honey
1 tsp Dijon mustard
¼ cup (59 ml) farmhouse-style ale
¼ cup (59 ml) extra virgin olive oil
½ tsp salt
¼ tsp pepper
6 cup arugula
4 oz (113 g) Camembert, sliced
1 pear, sliced
¼ cup sliced almonds, lightly toasted
Whisk the vinegar, shallot, garlic, honey, Dijon mustard, and ale in a bowl to blend. Slowly drizzle in the olive oil whisking continuously to emulsify the vinaigrette. Add salt and pepper to taste.
Place the arugula in serving bowl. Add half of the vinaigrette and toss. Arrange the pear slices and Camembert atop the salad. Sprinkle with the toasted almonds and top with additional vinaigrette as desired.
Beer suggestions: Make with Boulevard Tank 7 (Kansas City, Missouri) or Westbrook Brewing’s Gose (Mount Pleasant, South Carolina); save some to drink with the salad.