Mizuna, Chevre and Preserved Lemon Salad - Pairing

Denver restaurant The Preservery and CO-Brew have brought us a refreshing summer salad and citrusy ale perfect for any occasion. 


4 ozmizuna, washed well and dried

2 tbsp preserved lemon (about 1/4 lemon), finely chopped

2-3 tbsp chèvre, kept cold until ready to use

Drizzle of olive oil (about 2 tsp)


In a large salad bowl, toss mizuna and preserved lemon together until combined, and the greens get a nice coating of salty, lemony goodness. Crumble all but a couple of teaspoons of the chèvre over the salad and drizzle with a little olive oil. Lightly toss and garnish with remaining chèvre. Serve immediately.

Pair with - Co-Brew Lemon Ale

Owners Obadiah and Whitney Ariss of the new Preservery Restaurant in RiNo have teamed with Co-Brew to create this Belgian Golden Strong Ale, which is infused with organic lemon peels. It rounds out the perfect light meal in the springtime.