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.
Total Time 20 minutes
Prep Time 20 minutes
Difficulty Level Beginner
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
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.