No. 1 : Quick Recipe
Spring Strawberry Vinaigrette
- Heaping Cup of Coarsely Chopped Strawberries
- 2 TB Honey
- 2 TB Apple Cider Vinegar
- 2 TB Extra Virgin Olive Oil
- Sea Salt and Freshly Ground Pepper
Add all the ingredients to a blender and puree until smooth. Serve drizzled on a spring lettuce salad with goat cheese, *crispy prosciutto, avocados and roasted salted sunflower seeds.
No. 2 : Kitchen Scoop
*Crispy Prosciutto is a super way to enjoy “porky” flavor with a crunch. Preheat your oven to 400F. Lay 4 slices of prosciutto flat on a parchment lined sheet tray. Slide into the oven. Cook for 4 minutes, remove and flip the slices. Place the sheet trayback in the oven for 3 minutes. When the prosciutto is crispy remove and let rest for 10 minutes. When cool, crumble and sprinkle on the salad.
No. 3 : Clever
Don’t forget to season your salad greens with salt and pepper and toss them before adding your cheese, prosciutto, avocados and sunflower seeds. You’d never serve other green veggies without adding salt and pepper – your lettuces need seasoning too!
No. 4 : Cheers!
Anne Amie Pinot Noir Rosé
Willamette Valley Oregon
About $18.00
This crisp and bone-dry rosé from
Oregon smells of tart cherries and lime zest. In your mouth it’s extremely crisp and refreshing with tart strawberry and citrus complimented by a long delicious finish. There’s nothing better than a rosé to enjoy with strawberries🍓This one echoes the fruity bright taste of strawberries – and matches the beautiful color of the vinaigrette, too!