Strawberry Arugula Salad Pairing: 2022 Columbia Valley Rosé of Cabernet Franc

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6

INGREDIENTS:
1 pound strawberries tops removed
5 ounces fresh arugula
¾ cup pecans
½ cup crumbled feta cheese
½ cup chopped fresh basil

DRESSING:
½ cup extra-virgin olive oil
¼ cup white vinegar balsamic, sherry or still
1 ½ teaspoons Dijon mustard
½ small shallot peeled
1 tablespoon water
2 teaspoons honey
Kosher salt to taste
freshly cracked black pepper to taste

INSTRUCTIONS:

1. Thinly slice all strawberries and reserve 3 large berries for the dressing.
2. Make the dressing. In the bowl of a food processor or a high speed blender, add reserved strawberries, oil, balsamic vinegar, Dijon, shallot, water and honey. Process until smooth and creamy, adding more water if necessary. Season with salt and pepper to taste.
3. On a large serving platter or in a large serving bowl, mix arugula, berries, pecans, basil, and feta. Drizzle with vinaigrette and serve immediately.

NOTES:
Storage: The salad can be stored without the dressing, covered in the fridge for a couple of days. The dressing will keep well for up to a week. Add the dressing just before serving.

Recipe Credit: feelgoodfoodie.net