Food For Beer


Mozzarella and Tomato Stacks with STELLA ARTOIS Vinaigrette

  • 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
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp STELLA ARTOIS

    Serves: 4

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