Strawberry Salad Recipe Perfect With Pinot Noir Rosé

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We received this new favorite cookbook from our son Daniel and daughter-in-law Jaime for Christmas Wine Food: New Adventures in Drinking and Cooking , Kevin was searching for recipes to go along with the lamb he made me for dinner and this delicious strawberry salad pairs perfectly with Pinot Noir rosé the cookbook suggested! Recipe from Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker.


  • 1 cup sliced strawberries
  • 1/4 cup very thinly sliced celery hearts and leaves
  • 2 tbsp olive oil, plus more for drizzling
  • 1 tbsp white wine vinegar (can use white balsamic instead)
  • 2 sprigs fresh tarragon, leaves picked
  • 2 4 oz balls of burrata cheese
  • sea salt
  • pepper
  1. Toss the strawberries, celery hearts and leaves, oil, vinegar, and tarragon leaves together in a small bowl. Season with salt and pepper.
  2. Place the burrata in the center of a shallow serving dish. Gently tear each burrata ball open to expose the creamy center. Drizzle the burrata with a bit of olive oil and sprinkle with salt and pepper. Spoon the strawberry salad around the burrata and serve.

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