Pickled Egg Appetizer With Blue Moon Wheat 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
• 1 pint kalamata olive (Pitted)
• 1 pint button mushroom (Pickled)
• 6 pickled eggs (Sliced in Half)
• 12 ounces liverwurst (Sliced)
• 1 teaspoon fine sea salt
• 2 teaspoons fresh cracked pepper
• 2 tablespoons sweet dark mustard (*Bavarian)
• 6 sprigs parsley
• 6 (12 ounce) bottles ale (Blue Moon Wheat Ale)

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 liverwurst and 6-Kalamata olives and 6-Marinated Mushrooms on salad plates.
5. Season eggs and liverwurst with fine sea salt and fresh cracked black pepper.
6. Spread Sweet and Spicy Bavarian Mustard over liverwurst.
7. Serve with Blue Moon Belgian Wheat Ale.
8. Garnish plates with Fresh Parsley Sprigs.
9. Chef's Note: *Hengstenberg Sweet and Spicy Bavarian Mustard.

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

Taken from www.food.com/recipe/pickled-egg-appetizer-with-blue-moon-wheat-ale-519869 (may not work)