Salad of Celery Hearts, Pancetta, Tart Apples, Hazelnuts, and Blue Cheese

Brugge Brasserie of Indianapolis shares this nutty, crunchy salad, developed by Chef Greg Hardesty of Elements Restaurant, also of Indianapolis. Ted Miller, managing partner and brewer, says: “We chose to pair this salad with our Sacre Fleur saison. Chef Greg and I thought the use of lavender in our saison, along with its natural spiciness, would complement this salad. The acidity of the ale cuts through the pancetta, and the earthiness stands up to the blue cheese without much struggle.”

Vinaigrette
3 tablespoons rice wine vinegar or Champagne vinegar
1 teaspoon Dijon mustard
Pinch salt
1⁄4 cup hazelnut oil
1⁄4 cup extra virgin olive oil

1. Place vinegar, mustard, and salt in bowl, whisk oils into vinegar until emulsified; set aside.

Salad
1⁄4 cup pancetta, cooked until crisp, drained on paper towel
6 white celery stalks from inside bunch, sliced 1⁄8-inch thick
6 ounces blue cheese, softened at room temperature
1 large tart green apple, sliced thin on mandoline or with a sharp knife
1 large shallot, finely chopped
8 basil leaves, sliced thin
1⁄4 cup whole hazelnuts, toasted and coarsely chopped
1⁄2 pound baby arugula leaves, stems removed
Salt and pepper

1. Place all salad ingredients in a bowl and toss with just enough Vinaigrette to coat salad. You may not need all the dressing. Taste and adjust seasonings, then divide evenly between four salad plates.

Makes 4 servings