Spinach Salad with Goat Cheese and Raspberry Lambic Dressing Recipe

Active preparation time: 10 minutes
Total time: 10 minutes
Serves: 4

Raspberry Lambic Dressing

½ cup (4 fl oz/118 ml) raspberry lambic
1 Tbs (½ fl oz/15 ml) Dijon mustard
1 Tbs (½ fl oz/15 ml) honey
1 cup (8 fl oz/237 ml) extra virgin olive oil
1 Tbs fresh tarragon, minced
Kosher salt
Black pepper

In a small bowl, combine the beer, mustard, and honey and mix thoroughly. Slowly add the olive oil while whisking continuously. Add the fresh tarragon. Season to taste with salt and pepper.

Salad

6–8 oz (170–227 g) organic baby spinach leaves
1 medium red onion, very thinly sliced
4 oz (113 g) goat cheese
1 pint fresh raspberries

Divide the spinach leaves among four salad plates. Top with the sliced onion, crumbled goat cheese, and raspberries. Spoon the dressing over the salad.

Beer Suggestions: Oud Beersel Framboise (Beersel, Belgium), Odell Friek (Fort Collins, Colorado), Goose Island Juliet (Chicago, Illinois), Lost Abbey Framboise de Amorosa (San Marcos, California)

Excerpted from Craft Beer & Brewing’s new cookbook, The Craft Beer Kitchen. With more than 100 recipes (and mouthwatering photos of every dish), there’s nothing in the world of cooking with craft beer like it. Order your copy today!