Spinach, Almond, and Cheddar Salad with
Dark Ale and Maple Vinaigrette

By Cookery School Director, Chef Lili Sullivan
Waring House Cookery School
www.waringhouse.com

Ingredients

2 tbsp maple syrup
2 tbsp freshly squeezed lemon juice
2 tbsp Barley Days Brewery Wine and Sail Dark Ale
1/4 cup vegetable or olive oil
1/2 tsp Dijon mustard
1/4 tsp salt and a generous pinch freshly ground black pepper
12 cups spinach or arugula and mixed greens
1/4 cup sliced, toasted almonds
4 oz 1-year-old Black River cheddar, shredded

Method

In a small bowl, combine syrup, lemon juice, dark ale, and Dijon. Whisk in oil until smooth and season with salt and pepper. Adjust the oil, lemon, and ale according to your taste. Dressing and greens can be covered with plastic wrap and refrigerated separately for up to one day. Toss greens with vinaigrette. Sprinkle top of salad with nuts and cheddar, or toss all together with the greens. 6 servings.