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Pickled Egg Appetizer With Blue Moon Wheat Ale

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“An Appetizer Plate, Greek Olives, Pickled Mushrooms and Liverwurst with Sweet and Spicy Bavarian Mustard. Served with Blue Moon Wheat Ale.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
  2. Divide salad on serving plates.
  3. Place 2-sliced pickled eggs, 2-slices liverwurst and 6-Kalamata olives and 6-Marinated Mushrooms on salad plates.
  4. Season eggs and liverwurst with fine sea salt and fresh cracked black pepper.
  5. Spread Sweet and Spicy Bavarian Mustard over liverwurst.
  6. Serve with Blue Moon Belgian Wheat Ale.
  7. Garnish plates with Fresh Parsley Sprigs.
  8. Chef's Note: *Hengstenberg Sweet and Spicy Bavarian Mustard.

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