Recipe: Eliot Ness Balsamic Vinaigrette

Eliot Ness Balsamic Vinaigrette by Chef Rock Finley, Great Lakes Brewing Co.

Ingredients:

• 8 oz. Eliot Ness Amber Lager
• 1-1/2 C balsamic vinegar
• 1 shallot, chopped
• 2 tbsp local honey or brown sugar
• 2 tbsp Dijon mustard
• 1 tsp black pepper
• 2 tbsp basil (fresh chopped is best)
• 2 C olive oil
• Salt to taste

Add all ingredients (excluding olive oil) to blender and puree until smooth.  Turn blender to low and slowly add olive oil until a nice consistency is reached.  Served over fresh salad.