Mozzarella & Tomato Stacks with Stella Artois Vinaigrette

12/15/09

Serves 4

Ingredients

4 small tomatoes (sliced)
4 small, egg-shaped fresh
mozzarella balls (sliced)
8 large whole basil leaves
(finely sliced) plus 4 additional
leaves for garnish
Salt and pepper, to taste
1 1⁄3 cups mixed baby salad greens
1 medium shallot (finely chopped)
2 tbsp aged balsamic vinegar
¼ cup extra-virgin olive oil
2 tbsp STELLA ARTOIS

Method

Arrange alternating slices of tomato, mozzarella and basil leaves on each of four plates. Season with salt and pepper. Top each stack with 1/3 cup baby salad greens. Whisk together the shallots, balsamic vinegar, olive oil, Stella Artois and season with salt and pepper in a small bowl. Drizzle some of the salad dressing around the mozzarella and tomato stacks, and garnish with sliced basil. Serve with additional salad dressing.

Leffe Blonde Bean & Lentil Cassoulet

Hoegaarden Cheese Fondue

The end of the year is full of festive possibilities. The posts below will inspire you with clever tips, menu suggestions, and fabulous pairings as you plan everything from casual weeknight suppers to blowout New Year's celebrations.

Whether you're toasting a special occasion or simply looking for a flavorful touch to add to your meal, consider beer. It is a natural accompaniment for fine foods - both savory and sweet - and also acts as a wonderful ingredient. Think spicy, briny bivalves paired with a crisp, dry Stella Artois or a bright, citrusy shrimp and couscous salad with a fruity, frothy Hoegaarden. Take dessert to the next decadent level by making rich Leffe Brune the secret ingredient in your chocolate tarts or adding smoky caramel notes of Leffe Blonde to your holiday spice cake.

There is always a perfect beer for every setting and every meal; experimenting with different combinations is the key to great cooking, and to making sure your guests are always coming back for more!

ALWAYS ENJOY RESPONSIBLY.