Strawberry Avocado Salad

BY CHEF JOHN ASH 

Sweet strawberries and salty cheese have a wonderful affinity for each other. This simple salad is delicious with the Russian River Ranches Chardonnay, which has rich, ripe fruit flavor.

INGREDIENTS

2 tbsp white balsamic vinegar

1-1/2 tsp honey

1 tbsp extra-virgin olive oil

1/4 tsp salt

freshly ground black pepper

1-1/2 c strawberries, hulled and halved

1/3 c sliced red onion

4 thin slices prosciutto (about 2 oz)

2 oz goat cheese or feta, sliced or crumbled

1 small firm-ripe avocado, peeled and cut into large dice

1 small Belgian endive separated into leaves

INSTRUCTIONS

1. In a large serving bowl, whisk together the vinegar, honey, olive oil salt and pepper and adjust seasoning to your taste. Add berries and red onion, toss gently and set aside for a few minutes.

2. Preheat oven to 400 degrees. Place prosciutto on a parchment lined baking sheet in a single layer. Cook until prosciutto becomes crisp about 7 minutes. Alternately you can use a large sauté pan with a little olive oil spray. Transfer to a plate to cool.

3. Add the baby arugula to the serving bowl with the cheese, strawberry mixture, avocado and toss gently until just coated. Divide the salad among 4 serving plates, and top evenly with chards of the crisp prosciutto.