2 cups Creemore Pilsner

½ cup finely diced shallots

2 tbsp. honey

1 cup Extra Virgin Oil

For Salad

 2 grapefruits peeled and sectioned

1 fennel cut into slices and roasted and cooled to room temperature

1 cup micro greens

 Directions

1.        In a saucepan over med/high heat add Pilsner, shallots, honey and reduce by half about 25-30 minutes
2.       Cool mixture to room temperature and blend in Olive oil
3.       Place 3 fennel slices on the middle of the plate, than add 4 sections of grapefruit around fennel and place ¼ cup micro greens onto top of fennel
4.       Drizzle 2tbsp. of Pilsner Vinaigrette over salad