Pickled Egg Appetizer With Pumpkin Ale

• 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)

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

extra virgin olive oil, lemon juice, salt, white pepper, spinach, pickles, eggs, salt, fresh cracked pepper, sweet dark mustard, parsley, bottles ale

Taken from www.food.com/recipe/pickled-egg-appetizer-with-pumpkin-ale-519870 (may not work)