Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Pear | 1 medium (178g) | 101 |
| Blue Cheese | 1 oz (28g) | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Walnut | 1 walnut half (4g) | 26 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Wheat | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Vinaigrette
- 3/4 cup wheat beer
- 2 cloves garlic, minced
- 1 Tbs. wildflower or amber honey
- 1 Tbs. Dijon mustard
- 1/2 cup balsamic vinegar
- 1/3 cup vegetable stock
- 1/3 cup olive oil
- -
- Salad
- 8 cups assorted greens
- 3 to 4 ripe red-skinned pears, halved, cored and thinly sliced
- 6 oz. blue cheese or fresh goat cheese, crumbled, optional
- 1/2 cup toasted walnut halves
- =
Directions
1. To make Vinaigrette: Put wheat beer in saucepan, and bring to a boil over high heat. Cook until it has reduced to 1/4 cup, about 10 minutes. Remove from heat, and whisk in remaining ingredients. Set aside.
2. To make Salad: Arrange greens on 8 plates, and arrange pears on greens. Crumble blue cheese on top, if using, scatter with walnuts and drizzle each salad with Vinaigrette.