A crisp, chilled glass of rosé pairs beautifully with a summer salad of fresh greens, ripe strawberries, toasted pecans, and creamy feta, finished with a bright citrus-poppyseed dressing. The vibrant fruit and refreshing acidity of our Grenache Rosé complement the sweetness of the berries and the richness of the cheese perfectly. Recipe from Love & Lemons website.
Serve alongside pan-roasted salmon and enjoy the flavors of summer at their freshest. It’s the kind of meal best enjoyed outdoors as the evening lingers on.
Poppy Seed Dressing:
Ingredients
- 2 tablespoons white wine vinegar
- 2 tablespoons finely chopped shallot
- 1½ tablespoons honey
- 1 teaspoon poppy seeds
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- 1½ teaspoons mayo, optional
- ¼ cup extra-virgin olive oil
Instructions
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In a medium bowl, whisk together the white wine vinegar, shallot, honey, poppy seeds, mustard, salt, and mayo, if using.
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Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
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Store in an airtight container in the fridge for up to 5 days.
Strawberry Spinach Salad:
Ingredients
- 5 ounces fresh spinach
- 1 cup thinly sliced strawberries
- ⅓ cup thinly sliced red onion
- 1 recipe Poppy Seed Dressing
- ½ cup toasted pecans
- 2 ounces feta cheese, crumbled
- Sea salt and freshly ground black pepper
Instructions
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In a large bowl, place the spinach, strawberries, and red onion. Add some of the dressing and toss to combine.
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Add the pecans and feta and gently toss. Add more dressing, as desired. Season to taste with salt and pepper and serve.
