Since Spring is here we all feel like eating colored refreshing dishes. Here's a light and healthy spring salad with strawberries, to be perfectly paired with a medium-light floral rosè wine.
Wine & Food Magazine
1 tablespoon sugar
2 tablespoons red wine vinegar
1 tablespoon water
2 tablespoons extra-virgin olive oil
a pinch of salt
a pinch of freshly ground black pepper
2 tablespoons unsalted cashews
To prepare dressing, combine sugar, red wine vinegar, water salt and pepper in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
Season the chicken breast with salt and pepper and grill it untill perfectly cooked. Slice the chincken and let it chill.
Slice the red onion vertically. Combine torn romaine lettuce, arugula, strawberry and onion, toss gently. Place the sliced chicken, cashews and crumbled blue cheese on top. Drizzle the dressing over the salad.