Featured in this month’s issue of Food and Wine Magazine is a fantastic idea – using beer in vinaigrettes. Sometime’s it just takes a simple recipe to inspire you to use your favorite ingredients in a new way, and this recipe for Orange & Ale Vinaigrette did just that. What a great idea! Do you have an unusual idea for using beer in your cooking? Share it with us. We want to know how you use up your stray bottles!
- Orange & Ale Vinaigrette
- From Food and Wine
- Makes ½ cup
- 3 ounces Indian Pale Ale
- 1 tablespoon minced shallot
- 1 teaspoon finely grated orange zest
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
In a small bowl, whisk the beer with the shallot, orange zest, honey and mustard. Gradually add the oil in a thin stream, whisking constantly. Season the vinaigrette with salt and pepper and serve.
The vinaigrette can be refrigerated for up to 5 days. Serve With Chicory, radicchio, arugula, pecans and orange segments.