Spring Salad with Beer Mustard Vinaigrette

2 cups Mixed Lettuces
1 cup Pea Shoots
½ cup Radishes
½ cup Carrots
1 large scallion, sliced
¼ cup almonds, chopped

  1. Combine ingredients in large mixing bowl and toss gently.

Beer Mustard Vinaigrette

Yield: 2 ¼ cup dressing


1/4 cup grainy mustard
1/2 cup champagne vinegar
1 cup extra virgin olive oil
1/2 tablespoon local honey


  1. Either in a blender or a large bowl add your mustard, vinegar and honey.
  2. Slowly add your olive oil and whisk or blend to emulsify your vinaigrette.

Beer Mustard

Yield: 2 cups Beer Mustard


1/2 cup whole yellow mustard seeds
1/2 cups whole brown mustard seeds
1/4 teaspoon whole coriander seed
3/4 cup apple cider vinegar
1/4 cup rye beer
1/2 tablespoon sorghum
Salt and fresh cracked black pepper to taste


  1. Let sit for 24 hours and then blend in a blender or food processor and slowly add sorghum and season. Blend to a smooth consistency.