Brian Theil concocted this recipe and says the dressing is absolutely amazing. Sadly, you only need 3 ounces of our Grapefruit IPA, so I guess you’ll have to drink the rest of it. I know you’re shedding a few tears over that!
A beautiful vinaigrette with citrus notes
Ingredients
- 3 oz Ghostfish Grapefruit IPA
- 1 tbsp shallot, minced
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
- 1 tsp fresh orange zest
- 4 tbsp extra virgin olive oil
Instructions
- Blend all ingredients except for the olive oil in a food processor.
- With the processor still blending, slowly drizzle the olive oil into the mixture until all ingredients begin to emulsify.
- Leftover vinaigrette can be kept up to four days in the refrigerator.
Notes
- We suggest to serve this wonderful vinaigrette over an arugula salad with walnuts, feta cheese, and sliced grapefruit segments
