The Art of Beer Cooking: Beer Salad Dressing

Yes, you read that title right. I have discovered a fantastic way to enjoy your veggies—with beer.

Spring is finally here! Although it may not seem like it in the Midwest right now—Mother Nature has a cruel sense of humor. Inevitably spring will come, bringing with it beautiful weather and finally a chance to be outdoors. Sounds lovely. Another perk of spring? The amazing Madison Farmers Market, which starts on April 16 on the square. If you can’t make it to the Madison check out this list of farmers markets throughout the Midwest.

In honor of spring, I thought I would bring you light and refreshing salad recipe this week. This salad dressing recipe has the perfect balance of sweet and savory that you are looking for to drench your greens. Feel free to use any beer flavor you like. If you are using a wheat beer you can try substituting the white vinegar for balsamic for a different taste.

Beer Salad Dressing

6 T olive oil, divided
1/2 cup finely chopped shallots (or onions)
1 clove garlic, minced
3/4 cup beer
3 T white vinegar
1 T Dijon or whole grain mustard
1 teaspoon honey
Salt and pepper to taste

Using 3 T of the olive, cook shallots and garlic over medium-low heat until soft. Whisk in beer, vinegar, mustard and honey. Reduce to low and simmer for 4-5 minutes. Remove from heat, let cool. Add salt and pepper to taste. Toss with salad and enjoy!

Hungry? Follow us on Twitter (@midwestbeer), find us on Facebook or send us an e-mail at mwbeercollective@gmail.com for more. Cheers!

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