Pickled Egg Appetizer With Blue Moon Wheat Ale
photo by Potagekempcc
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 tablespoon extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 dash fine sea salt
- 1 dash white pepper
- 6 cups Baby Spinach
- 1 pint kalamata olive (Pitted)
- 1 pint button mushroom (Pickled)
- 6 pickled eggs (Sliced in Half)
- 12 ounces liverwurst (Sliced)
- 1 teaspoon fine sea salt
- 2 teaspoons fresh cracked pepper
- 2 tablespoons sweet dark mustard (*Bavarian)
- 6 sprigs parsley
- 6 (12 ounce) bottles ale (Blue Moon Wheat Ale)
directions
- In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
- Divide salad on serving plates.
- Place 2-sliced pickled eggs, 2-slices liverwurst and 6-Kalamata olives and 6-Marinated Mushrooms on salad plates.
- Season eggs and liverwurst with fine sea salt and fresh cracked black pepper.
- Spread Sweet and Spicy Bavarian Mustard over liverwurst.
- Serve with Blue Moon Belgian Wheat Ale.
- Garnish plates with Fresh Parsley Sprigs.
- Chef's Note: *Hengstenberg Sweet and Spicy Bavarian Mustard.
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RECIPE SUBMITTED BY
Potagekempcc
United States