Apple and Pecan Salad With Wheat Beer Vinaigrette

[kckady]

Need something green for your Thanksgiving menu? I do, and this year I'm going to make this yummy salad, from The Star's Food section today:

Apple and Pecan Salad With Wheat Beer Vinaigrette
A cool twist: The vinaigrette gets a splash of interest from locally brewed wheat beer.
Makes 8 servings
Vinaigrette:
3/4 cup wheat beer
2 garlic cloves, minced
1 tablespoon wildflower or other medium-colored honey
1 tablespoon Dijon mustard
1/2 cup balsamic vinegar
2/3 cup extra-virgin olive oil
Salad:
6 cups mixed fresh green, such as Bibb lettuce, redleaf lettuce, radicchio, baby spinach and escarole
3 to 4 Jonathan apples, cored, sliced thin and bathed in lemon juice
6 ounces fresh goat cheese
1/2 cup chopped pecans, toasted
For the vinaigrette: Bring the beer to a boil in a small saucepan. Boil until the volume is reduced to 1/4 cup, about 10 minutes. Remove from heat and whisk in the garlic, honey, mustard and vinegar. Slowly whisk in the oil. Taste and adjust the seasonings.
For the salad: Arrange the greens on 8 plates. Arrange apples on top of the greens. Crumble goat cheese on the apples and dress each salad with vinaigrette. Sprinkle the pecans over each salad and serve.
Make ahead: The vinaigrette will keep, covered, for several weeks in the refrigerator. Before serving, allow the vinaigrette to come to room temperature and whisk to incorporate olive oil.
Per serving: 419 calories (65 percent from fat), 31 grams total fat (8 grams saturated), 22 milligrams cholesterol, 29 grams carbohydrates, 9 grams protein, 109 milligrams sodium, 6 grams dietary fiber.