Cooking with Beer - Pear and Candied Walnut Salad with Hefeweizen Vinaigrette
It's not always easy to balance my love of beer with my weight loss plan. Of course, there's no way I'm cutting out beer. That is so not ever happening. Incorporating beer into healthy recipes is one way to include beer in my diet.
This salad is not only fresh and satisfying but it has a wonderful contrast of tastes and textures. Sure to please the most discerning palates.
I used Laka Laka pineapple hefeweizen brewed by Horny Goat in the dressing. The mild, sweet taste of the beer complimented the tanginess of the vinegar and was wonderful in the salad. Delish.
Pear and Candied Walnut Salad with Hefeweizen Vinaigrette
4 Cups Spring Salad Greens Mix 2 Ripe Bartlett Pears, Halved, Cored And Thinly Sliced 8 Oz. Crumbled Feta Cheese 1/2 Cup Chopped Candied Walnuts 6 Oz. Hefeweizen 2 Cloves Garlic, Minced 1 Tbsp. Honey 1 Tbsp. Dijon Mustard 1/2 Cup Balsamic Vinegar 1/2 Cup Extra Virgin Olive Oil Fresh Ground Pepper Pour the beer into a small saucepan. Bring to a boil then reduce heat and simmer until it has reduced to about a 1/4 cup - 15 - 20 minutes. Remove from the heat and allow to cool. In a small bowl, Combine the beer reduction, garlic, honey, mustard, vinegar, olive oil, and a few grinds of pepper. Whisk until well blended. Arrange the greens on 2 plates. Top with the pears, walnuts, and cheese. Drizzle the salads with the vinaigrette.