District Cincinnati's
Beer Recipe of the Month

Salad with a Wheat Beer Vinaigrette

• ¼ cup dijon mustard
• ¼ cup white wine vinegar
• ½ cup Barvarian style wheat beer (reserve remaining for the chef)
• ½ cup canola oil
• 2 teaspoons minced chives
• 2 tablespoons minced parsley
• 2 tablespoons freshly squeezed lemon juice
• salad greens
• ½ cucumber, peeled, seeded and diced
• croutons
• Gruyere cheese, grated
• salt
• pepper

In a food processor add mustard, vinegar and beer. Blend together. While the processor is running, slowly drizzle the oil into the mixture. Then pour a slow steady stream until it has been incorporated and emulsified. Add herbs, lemon juice, salt and pepper. Drizzle over favorite salad greens, toss and add remaining ingredients. Serve with a topping of grated Gruyere cheese.