Tossed Salad with Beer Honey-Mustard Dressing | susanlaury

One of my favorite casual restaurants is my neighborhood pub, Hobnob.  It has good food, I like the staff, and a nice selection of beer and infused liquors.  One of my favorite things on their menu is a "Base Salad" – greens, apples, pecan-crusted goat cheese, cranberries and other ingredients, topped with their signature dressing that they describe as a maple-beer dressing. I have no idea what's in the dressing, or even what it tastes like on its own since I only have it served on my salad. But that said, I decided I'd try to create my own version of their salad.

For the dressing, I whisked together in a small bowl:

1 Tbsp. coarse-grained mustard 1 tsp. dry mustard (I like Coleman's) pinch salt 2 tsp. honey 1 Tbsp. cider vinegar (preferably unfiltered) 2 Tbsp. beer

The amount of dry mustard can be adjusted according to your taste.  As I made it, there was a bit of bite from the mustard, which I like.

Next combine in a large bowl:

salad greens (I used red and green leaf lettuce, frissee, and radish greens) carrots, diced apple (peeled and cored), diced sunflower seeds crumbled goat cheese dried cranberries Toss the salad with the prepared dressing, then serve on plates. Share this: Share Email Print Reddit StumbleUpon Facebook Digg