1. Arrange alternating slices of tomato, mozzarella and basil leaves on each of four plates.
2. Season with salt and pepper.
3. Top each stack with 1/3 cup baby salad greens.
4. Whisk together the shallots, balsamic vinegar, olive oil, Stella Artois and season with salt and pepper in a small bowl.
5. Drizzle some of the salad dressing around the mozzarella and tomato stacks, and garnish with sliced basil.
6. Serve with additional salad dressing.