Zesty, light, and refreshing, this hoppy vinaigrette is delicious on peppery salad greens like arugula.
INGREDIENTS
Tricerahops Citrus Vinaigrette
6 oz. Tricerahops Double IPA
4 oz. white balsamic vinegar
4 oz. olive oil
4 tbsp. minced sweet onion
2 tbsp. local honey
2 tbsp. Dijon mustard
2 tbsp. grated orange zest
1 tbsp. kosher salt
1 tsp. white pepper
Salad
1 large bunch of arugula
2 small tomatoes, diced
1 avocado, diced
1/2 cup hazelnuts, roasted and coarsely chopped
1/2 small onion, finely sliced
2 oz. goat cheese, crumbled
Preparation Instructions
Tricerahops Citrus Vinaigrette
INSTRUCTIONS
Whisk together all ingredients except olive oil. Slowly pour in olive oil while whisking. Or, put all ingredients in a large mason jar with a lid. Shake until well mixed. Makes one pint. Can be stored in the refrigerator.
Salad
Finely slice onion and toss in a bowl with a small amount of white balsamic vinegar. Pre-marinating the onions this way will take the sting out and leave them sweet even while raw. Prepare remaining ingredients, do not cut avocado until you are ready to use it. Toss all salad ingredients together. Dress lightly with dressing and serve immediately.”
