Pickled Egg Appetizer With Blue Moon Wheat Ale

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 dash fine sea salt
• 1 dash pepper
• 6 cups baby spinach
• 1 pint kalamata olive (pitted)
• 1 pint button mushroom (pickled)
• 6 pickled eggs (sliced in half)
• 12 ounces liverwurst (sliced)
• 1 teaspoon fine sea salt
• 2 teaspoons fresh cracked pepper
• 2 tablespoons sweet dark mustard (*bavarian)
• 6 sprigs parsley
• 6 (12 ounce) bottles ale (blue moon wheat ale)

Recipe

• 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 liverwurst and 6-kalamata olives and 6-marinated mushrooms on salad plates.
• 4 season eggs and liverwurst with fine sea salt and fresh cracked black pepper.
• 5 spread sweet and spicy bavarian mustard over liverwurst.
• 6 serve with blue moon belgian wheat ale.
• 7 garnish plates with fresh parsley sprigs.
• 8 chef's note: *hengstenberg sweet and spicy bavarian mustard.