Ingredients
Vinaigrette:
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1/2 cup (120 milliliters) wheat beer
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1/2 cup (120 milliliters) balsamic vinegar
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1 tablespoon (15 milliliters) Dijon mustard
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1 tablespoon (15 milliliters) honey
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1 small shallot, minced
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1 clove garlic, minced
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1-1/2 cups (360 milliliters) olive oil
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Salt and pepper
Salad:
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1 romaine heart
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1 head red leaf lettuce, chopped
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1 pear, wedged
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1 apple, wedged
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1/2 cup (120 milliliters) walnuts, toasted
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1/2 red onion, wedged
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2 slices bacon, cooked, chopped
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170 grams blue cheese, crumbled
Directions
Vinaigrette:
- In a shaker combine beer, balsamic vinegar, mustard, honey, shallot, garlic, olive oil, salt and pepper to taste.
Salad:
- Preheat grill to high or 450 F (230 C).
- Spray the grill toss onion wedges with the vinaigrette and place on the grill.
- Cook two minutes to char, set aside to cool, and chop.
- Slice the apple and pear into wedges toss in the vinaigrette and place on the grill.
- Grill for a minute and set aside to cool, then chop.
- Half the romaine heart lengthwise toss in the vinaigrette place on the grill cut side down to char.
- Cook for one-minute remove from the grill and chop.
- In a serving bowl toss the romaine with the leaf lettuce, top with pear, apple, red onion, bacon, walnuts, and blue cheese.
- Drizzle the wheat beer dressing over the composed salad and serve.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
