Spring is finally in the air! When I think of spring, I think of wild flowers blooming. And that they need rain. When I hear rain, I want to dance naked in it. Then I look in the mirror. The effects of winter are apparent. The need to shed the hibernation hips takes over! “Must eat salad”, rambles around in my head. Enter Dogfish Head Theobroma (which translates to “Food of the Gods”) to the vinaigrette rescue. From the Dogfish Head website: “This Ancient Ale is based on chemical analysis of pottery fragments found in Honduras that revealed the earliest known alcoholic chocolate drink used by early civilizations to toast special occasions.” How cool is THAT? Dogfish Head Theobroma is brewed with cocoa powder, cocoa nibs, honey AND ancho chilies. It’s got a velvety chocolate feel at the start, and a touch of spice at the finish. Which makes it a perfect beer to create a lovely vinaigrette to top off a healthy salad. Say hello to chocolate and goodbye to those hibernation hips!
Vinaigrette Ingredients
1 cup Dogfish Head Theobroma
1/2 cup chocolate balsamic vinegar
1/2 cup grapeseed oil
1 Tbs Dijon mustard
“Caviar” from 1 vanilla bean
2 tsp grated shallots
1/2 cup chocolate balsamic vinegar
1/4 cup plain rice vinegar
1/4 tsp cayenne pepper
Place in a heavy saucepan; bring to a boil over high heat. Simmer until it reduces by 1/2, about 10 minutes. Remove from heat, and whisk in remaining ingredients. Set aside.
Salad Ingredients
8 cups arugula
1/2 cup chopped dried cranberries
1/2 cup toasted and chopped walnuts
8 oz crumbled goat cheese
In large bowl, toss ingredients. Pour Dogfish Head Theobroma Vinaigrette over the salad mixture and serve. #YUM
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Stir espresso powder into mixture