Beers The Poet
Spirits
Food Arugula & Spinach Salad with The Poet's Mushroom vinaigrette
Servings
Prep Time
Cook Time 45 min.
Difficulty (Easiest 1 - 5 Hardest)
Ingredients 3 -4 cups baby arugula
3 – 4 cups baby Spinach
1/3 cup diced shallots
1 cup shaved pecorino cheese (substitute with parmesan if necessary)
Salt
pepper
Method Make ahead:
Roasted garlic:
Preheat oven to 400 degrees. Leaving head intact, slice the pointed end of the head to expose bulbs. Place head cut side up on a piece of aluminum foil, large enough to wrap head in. Drizzle a Tablespoon of olive oil on to exposed garlic bulbs, and wrap garlic to seal with foil. Roast in oven for 40 – 55 minutes until bulbs are golden brown and soft to touch. Remove from oven, and while still warm squeeze base end of head, pushing garlic out of it’s skin.

The Poet’s Mushroom Vinaigrette
1 cup chopped portabellas, 1 head of roasted garlic (3 Tablespoons)
1 T. Fresh Oregano, leaves, ½ cup Poet Stout, ¼ cup Balsamic Vinegar – 6 Tablespoons Extra Virgin Olive Oil 1 tsp. Kosher Salt, 1 tsp black pepper


In a food processor or blender, puree mushrooms, roasted garlic and oregano, then, add the stout and vinegar. Then, add the oil in a slow, steady stream until incorporated and smooth. Season with salt and cracked pepper.

Salad
Combine equal parts baby arugula, baby spinach, shallots and shaved pecorino. Toss with 3 - 4 Tablespoons of vinaigrette and serve.
Notes
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