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Food Pairing

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.

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