BABY LETTUCES WITH PURPLE HAZE RASPBERRY BALSAMIC VINAIGRETTE
Chef Terry Mcdonner • Juban’s Restaurant, Baton Rouge, Louisiana
2 ounces (1/4 cup) Abita Purple Haze
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and pepper, to taste
6 ounces baby lettuces
1/2 pint fresh raspberries
1/2 cup honey-chipotle pecans
4 tablespoons white chocolate shavings
Whisk together the beer, balsamic vinegar and olive oil in a mixing bowl. Season with salt and pepper.
Put the lettuces in a mixing bowl. Add enough vinaigrette to coat them evenly. Divide salad among 4 plates. Garnish with the raspberries, pecans and white chocolate shavings. Serve immediately.