Beer Vinaigrette for Grapefruit Salad

Serves 4

• ¼ cup Extra Virgin Olive Oil
• 1 medium Shallot, finely minced
• 1 piece Ruby Red Grapefruit
• ¼ cup Stone Brew Levitation Ale
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Honey
• 8 cups Mixed Salad Greens
• ½ cup Red Onion, sliced paper-thin
• 1 piece Avocado, peeled, cored and thinly sliced
• Salt and pepper

1. In a 10-inch sauté pan, warm the olive oil over medium heat. Sweat the shallots, seasoning well with salt and pepper, stirring often, until translucent, about 4 minutes.
2. Zest half of the grapefruit with a microplane and add the zest to the pan. With a paring knife, cut off the outer peel of the grapefruit, so that no pith or fiber remains attached to the flesh of the grapefruit. Carefully remove the supremes with the knife, working in between the membranes. Set the grapefruit filets aside. Squeeze the juice from the remaining core and strain into the pan with the shallots.
3. Add the Levitation Ale and turn the heat up to high to reduce the liquid by 70%, about 4 minutes. Remove from the heat and stir in the rice vinegar and honey. Season to taste with salt and pepper.
4. Arrange the grapefruit segments, sliced avocado, and red onion over the salad greens. Spoon a few tablespoons of the warm vinaigrette over the greens, season with salt and pepper, and gently toss to coat. Add more vinaigrette as desired. Serve immediately