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Vinaigrette:
3 ounces pale ale or beer
1 tablespoon minced shallot
1 teaspoon grated orange zest
1 tablespoon honey
1 teaspoon Dijon mustard
4 tablespoons olive oil
Kosher salt and pepper to taste

Salad:
6 cups mixed greens
½ cup toasted pecans or candied nut
1 cup orange segments

Whisk together the pale ale, shallot, orange zest, honey, and mustard. While whisking gradually add in the olive oil to emulsify the dressing. Add salt and pepper to taste.

Mix together salad ingredients. Toss with dressing and serve.