This delicate organic rosé’s bright berry notes and crisp acidity are a dreamboat on the palate, thanks to the sweetness of the strawberries and the tangy cheese. 

Summer calls for salads that feel more like celebration than sustenance. This gorgeous combination of ripe strawberries, salty prosciutto and creamy goats cheese is exactly that – bold flavours that work oh-so-deliciously together. The peppery rocket and thin slivers of red onion add texture and bite, while a drizzle of good olive oil and aged balsamic brings everything into balance.

Our Field & Flutter Organic Rosé 2024 feels like it was made for this dish. The wine’s bright red berry notes mirror the sweet strawberries, while its crisp acidity cuts through the richness of the goat’s cheese and prosciutto. That delicate fruitiness enhances the salad’s seasonal freshness without overwhelming it, and the dry finish balances the dressing perfectly. It’s one of those pairings where wine and food enhance each other so naturally, it will leave your heart all a flutter.

Strawberry, Prosciutto & Goats Cheese Salad

Ingredients: (serves 3-4 as a light lunch, or 6-8 as a side dish)

40 g rocket leaves (a medium bunch)
400-500 g ripe strawberries, stems removed and halved
100 g prosciutto slices
200 g soft plain goats cheese (chevin), roughly crumbled
¼ red onion, very finely sliced
salt & pepper, to taste
extra virgin olive oil, to taste
aged balsamic vinegar, to taste

Method:

On a large platter or 3-4 individual plates, arrange the rocket, strawberries, prosciutto, goat’s cheese and red onion, ending with some rocket leaves on the top. Season with salt & pepper, then serve with a drizzle of olive oil and balsamic vinegar, to taste.