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Bitter Greens with Cherry Beer Vinaigrette and Blue Cheese Toasts

INGREDIENTS

• 1. 1/2 cup cherry-flavored beer, such as Boon Kriek
  2. 2 shallots, finely chopped
  3. 2 tablespoons dried cherries or cranberries, coarsely chopped
  4. 1 tablespoon honey
  5. 2 tablespoons red wine vinegar or raspberry vinegar
  6. 2 teaspoons Dijon mustard
  7. 1/2 cup canola oil
  8. Salt and freshly ground pepper
  9. 1 tablespoon unsalted butter, softened
  10. 3 slices firm white sandwich bread, crusts removed, bread cut in half to make triangles
  11. 1/4 pound Roquefort or Gorgonzola cheese
  12. 6 cups mixed bitter greens, such as radicchio, escarole and arugula
  13. 2 Belgian endives, cored and thinly sliced crosswise

DIRECTIONS

1. Preheat the oven to 350°. In a small saucepan, combine the beer with the shallots, dried cherries and honey and bring to a boil over high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the beer has reduced by half, about 5 minutes. Remove from the heat and let cool to lukewarm.
2. In a medium bowl, whisk the vinegar with the mustard. Whisk in the beer reduction, then gradually whisk in the canola oil. Season the cherry beer vinaigrette with salt and pepper.
3. Lightly butter the bread triangles on both sides and toast in the oven until golden. Depending on the consistency of the cheese, crumble or spread it on the toasts.
4. Add the greens and endives to the vinaigrette and toss to coat. Arrange the salad on plates, garnish each with a cheese toast and serve.

I always like to cook nice food for myself, when I have the time. No more Bachelor Chow for me! Making a batch of salad dressing is a good idea, because it stays good for a long time. Lots of bang for the buck. I really liked how the cherry beer vinaigrette came out. For the beer, I bought a cherry lambic. It tastes just like cranberry juice, actually. Cranberry juice with a kick.

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