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Summer Stack Salad with Stella Vinaigrette

 

4 small tomatoes (sliced)
4 small, egg-shaped fresh mozzarella balls (sliced)
8 large whole basil leaves (finely sliced) plus 4 additional leaves for garnish
Salt and pepper, to taste
1 1/3 cups mixed baby salad greens
1 medium shallot (finely chopped)
2 tbsp aged balsamic vinegar
1/4 cup extra-virgin olive oil
2 Tbsp. Stella Artois beer

 

Arrange alternating slices of tomato, mozzarella and basil leaves. Season with salt and pepper. Top each stack with 1/3 cup baby salad greens. Whisk together the shallots, balsamic vinegar, olive oil, Stella Artois and season with salt and pepper in a small bowl. Drizzle some of the dressing around the mozzarella and tomato stacks, and garnish with sliced basil. Serve with additional salad dressing. Serves 4.

 

Recipe from Master Beer Sommelier Marc Stroobandt

 

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