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.
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