Strawberry Rosé Chèvre Salad



Strawberry Rosé Chèvre Salad 

1 cup gorgeous rosé wine
2 tsp. powdered sugar
2 tsp. arrowroot or tapioca starch
dash of pink Himalayan sea salt
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.

 

Comments

Popular Posts