Springtime in Sonoma Valley is all about strawberries and the new releases of our local rosés. Caddis Wines' Rosé of Pinot Noir is the perfect ingredient base for the dressing, with gentle notes of strawberry leaf to complement the fruit. In this salad, fresh, bright and fruity flavors mingle beautifully with the saltiness of the feta and the slight bitterness of the arugula, creating a flavorful and satisfying dish. We recommend it as the opening course to a larger meal or as a light lunch. Serves 4. 
 

INGREDIENTS

Salad

  • 1/2 pound Watmaugh strawberries, hulled and sliced into thin rounds
  • 20 ounces arugula, washed and dried
  • 1/2 small red onion, thinly sliced
  • 6 ounces feta, crumbled
  • 2 tablespoons fresh basil, thinly sliced
  • 1/4 cup chopped walnuts (toasted, optional)

Caddis Rosé Dressing

  • ⅓ cup Caddis Pinot Noir Rosé
  • ½ cup avocado oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sea salt (adjust to taste)
  • ¼ teaspoon black pepper
     

INSTRUCTIONS

  1. Prep the ingredients: Hull and slice strawberries into thin rounds. Thinly slice red onion using a mandoline or sharp knife. Wash and dry arugula thoroughly. Crumble feta if not pre-crumbled. If using, toast walnuts lightly and chop into small pieces.
  2. Assemble the salad: On a large, chilled platter, spread arugula evenly. Arrange strawberry slices in a fanned or circular pattern. Scatter red onion slices sparingly, followed by crumbled feta and chopped walnuts. Sprinkle basil over the top.
  3. Make the dressing: In a small bowl or jar, whisk together Caddis Rosé, avocado oil, balsamic vinegar, honey, Dijon mustard, sea salt, and black pepper until emulsified. Alternatively, shake vigorously in a sealed jar.
  4. Serve: Drizzle the salad with Caddis Rosé Dressing just before serving. Toss gently at the table to keep arugula crisp. Serve in chilled bowls, paired with Caddis Pinot Noir Rosé.
  5. Optional: Garnish with a few microgreens for added texture.
     

NOTES

  • Strawberries: Source strawberries from Watmaugh rd. strawberry stand in Sonoma or select the freshest, sweetest strawberries available locally.

  • Feta: Source from the cheese experts over at the Cheese Factory on the Sonoma Plaza or use pre-crumbled for convenience. Substitute with goat cheese if preferred.

  • Make-ahead: Prep strawberries, onion, feta, and walnuts up to 4 hours in advance. Store separately in the fridge. Assemble and dress just before serving to maintain freshness.
  • Dressing storage: Store leftover dressing in an airtight container in the fridge for up to 1 week. Shake or whisk before reusing.