Pickled Egg Appetizer With Pumpkin Ale

An Appetizer Plate, Dill Pickles, Bauernwurst and Sweet Dark Mustard. Served with Pumpkin Wheat Ale for all the fall flavors.

• Ready In: 20 mins
• 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
• 12  baby dill pickles (Sliced in Half)
• 6  pickled eggs (Sliced in Half)
• 12  ounces  liverwurst (Sliced, *Bauernwurst, Cooked)
• 1  teaspoon fine sea salt
• 2  teaspoons fresh cracked pepper
• 2  tablespoons sweet dark mustard
• 6  sprigs parsley
• 6 (12 ounce) bottles ale (Shock Top Pumpkin)

Directions

1. In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
2. Divide salad on serving plates.
3. Place 2-sliced pickled eggs, 2-slices Bauernwurst and 4 baby dill pickle slices on salad.
4. Season Bauernwurst with fine sea salt and fresh cracked black pepper.
5. Spread Sweet Dark Mustard over Bauernwurst.
6. Serve with a Cold Shock Top Pumpkin Ale.
7. Garnish plates with Fresh Parsley Sprigs.
8. *Chef's Note: Bauernwurst is a German Farmer's Sausage.