Tossed Salad with Wheat Beer Vinaigrette

Source: Brew Your Own Magazine, July 1997, page 30

1/4 cup Dijon mustard
1/4 cup white wine vinegar
1/2 cup low hop bitterness wheat beer
1/2 cup canola oil
2 tbsp minced chives
2 tbsp minced parsley
2 tbsp freshly squeezed lemon juice
salt and pepper to taste
mixed greens
thinly slice red onions

In the bowl of a food processor, blend mustard, vinegar and beer. While prcessor is running, slowly dribble the oil into the mixture a few drops at a time. Then pour a slow, steady stream of oil until it has been mixed and emulsified.  Add herbs, lemon juice, salt, and pepper.  Drizzle over tossed salad. Gently toss and serve immediately.

serves 4.

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