- For the vinaigrette
1/2 cup cherry-flavored beer, such as Boon Kriek
2 shallots, finely chopped
2 tablespoons fresh pitted cherries, coarsely chopped
1 tablespoon honey
2 tablespoons red wine vinegar or raspberry vinegar
2 teaspoons Dijon mustard
1/2 cup canola oil
Salt and freshly ground pepper
For the salad
6 cups mixed bitter greens, such as radicchio, escarole and arugula
2 Belgian endives, cored and thinly sliced crosswise
1/4 pound Roquefort or Gorgonzola cheese
1-2 cups homemade croutons
1 cup fresh pitted cherries, halved
- Make the vinaigrette: In a small saucepan, combine the beer with the shallots, cherries and honey and bring to a boil over high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the beer has reduced by half, about 5 minutes. Remove from the heat and let cool to lukewarm.
- In a medium bowl, whisk the vinegar with the mustard. Whisk in the beer reduction, then gradually whisk in the canola oil. Season the cherry beer vinaigrette with salt and pepper.
- Add the greens and endives to the vinaigrette and toss to coat. Add the blue cheese, croutons, and cherries. Toss to combine and serve.
- Greens , Salads
- North American