1 ½ # Brussels sprouts ~ discolored leaves discarded ~ stems cut from bottom
3 heads Belgian endive ~ discolored leaves discarded ~ sliced
1 cup walnuts ~ lightly toasted and coarsely chopped
2 ripe pears ~ seeded and chopped
6 slices thick sliced peppered bacon ~ chopped and cooked crisp ~ drained

Dressing:

¼ cup IPA Beer
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon coarse Dijon mustard
6 tablespoons virgin olive oil
Sea salt and freshly ground black pepper to taste

Slice each Brussels sprout in half and then carefully cut with a knife into very thin slices. Toss Brussels sprouts in a large mixing bowl to separate layers. Add the endive, walnuts, pears and bacon.



In a bowl of a blender, combine the IPA, vinegar, honey and mustard. Blend well and add in the olive oil in a thin stream, with the machine running. Season with sea salt and freshly ground black pepper to taste.



Dress the salad and serve immediately