Pickled Egg Appetizer With Pumpkin Ale

Name: Pickled Egg Appetizer With Pumpkin Ale
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 3 tablespoons fresh lemon juice; 1 dash fine sea salt; 1 dash white pepper; 6 cups Baby Spinach; 12 baby dill pickles (Sliced in Half); 6 pickled eggs (Sliced in Half); 12 ounces liverwurst (Sliced, *Bauernwurst, Cooked); 1 teaspoon fine sea salt; 2 teaspoons fresh cracked pepper; 2 tablespoons sweet dark mustard; 6 sprigs parsley; 6 (12 ounce) bottles ale (Shock Top Pumpkin)

Submitted by Potagekempcc

"An Appetizer Plate, Dill Pickles, Bauernwurst and Sweet Dark Mustard. Served with Pumpkin Wheat Ale for all the fall flavors."

Download

photo by Potagekempcc

Ready In:: 20mins
Ingredients:: 13
Serves:: 6

ingredients

1 tablespoon extra virgin olive oil
3 tablespoons fresh lemon juice
1 dash fine sea salt
1 dash white pepper
6 cups Baby Spinach
12 baby dill pickles (Sliced in Half)
6 pickled eggs (Sliced in Half)
12 ounces liverwurst (Sliced, *Bauernwurst, Cooked)
1 teaspoon fine sea salt
2 teaspoons fresh cracked pepper
2 tablespoons sweet dark mustard
6 sprigs parsley
6 (12 ounce) bottles ale (Shock Top Pumpkin)

directions

In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
Divide salad on serving plates.
Place 2-sliced pickled eggs, 2-slices Bauernwurst and 4 baby dill pickle slices on salad.
Season Bauernwurst with fine sea salt and fresh cracked black pepper.
Spread Sweet Dark Mustard over Bauernwurst.
Serve with a Cold Shock Top Pumpkin Ale.
Garnish plates with Fresh Parsley Sprigs.
*Chef's Note: Bauernwurst is a German Farmer's Sausage.