Breakfast. Lunch. Appetizer. Dinner. Dessert.
No matter how you like it, the divine, crispy, cool combination of delicate rosé wine and sweet strawberries drizzled over the subtle tang of fresh chèvre and aromatic purple basil will win your heart any day.
Particularly a HOT summer day.
Strawberry Rosé Chèvre Salad
1 cup gorgeous rosé wine
2 tsp. powdered sugar
2 tsp. arrowroot or tapioca starch
dash of pink Himalayan sea sat
1 cup fresh strawberries, roughly cut
4 oz. fresh chèvre, sliced
1 Tbs. purple (or sweet Italian) basil, finely chopped
Combine the wine, sugar, and starch in a medium pot and bring to a simmer. Using a whisk, stir and reduce the mixture until thickened, about 15 minutes. Add sea salt.
Add the berries and continue to simmer for an additional 3-5 minutes.
Remove from heat.
Once cool, serve the sauce drizzled over the sliced cheese and sprinkled with fresh, aromatic basil.