Summer is approaching far quicker than we could have imagined, so it’s time to cool things down with this simple and bright recipe from Chef Sider at Redstone Restaurant, paired with our 2019 Cherry Avenue Rosé.
It’s strawberry season here in Niagara, so swing by your local fruit stand and grab a basket to make this beautiful dish as fresh as possible!
4 cups Ontario strawberries, tops removed
2 English cucumbers, peeled, seeded and cut into 2” pieces
4 baby cucumbers cut into ¼” slices
1/2 cup sliced almond, toasted
1/2 cup dill, picked
50mL red wine vinegar
50mL white wine vinegar
1 tsp dijon mustard
1 shallots, minced
350mL grapeseed oil
Salt and black pepper to taste
For the dressing:
In a stainless steel bowl, combine the red wine vinegar, white wine vinegar, minced shallots, and mustard. Whisk to mix all ingredients together. Gradually whisk in the grapeseed oil to form a vinaigrette. Season with salt to taste.
Combine the strawberries, cucumbers, and half the dill and lightly dress in the vinaigrette. Arrange the salad on a plate and liberally sprinkle the toasted almonds and the remaining dill over top.
Pair this super easy dish with our 2019 Cherry Avenue Rosé. Made with 100% Pinot Noir grapes from our Estate Vineyard, the Cherry Ave Rosé is delicate and dry, but loaded with bright berry flavours that will perfectly compliment the fresh strawberries, all while uplifting the bright acidic flavours of the vinegar dressing and fresh dill.