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.
Serves 4
Total Time 20 minutes
Prep Time 20 minutes
Difficulty Level Beginner
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
Directions
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.
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.
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.
