A match made in Rosé heaven
Summer is the season for Rosé, and not to toot our own trumpet but our CRU Rosé is pretty darn delicious, in fact Yvonne Lorkin described it as "groundshakingly good to sip no matter the season".
So while you're busy stocking up on this beautiful, dry Rosé here we thought we'd share a delicious summer salad recipe that is a heavenly match with our Rosé.
Peach, Burrata and Prosciutto Salad
Ingredients
2 large ripe peaches
250g ball burrata cheese
3 slices of proscuitto
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
1 teaspoon smoked sea salt
1/2 teaspoon freshly cracked black pepper
fresh basil to serve
Method
Slice peaches into wedges and arrange on a large plate or platter. Arrange pieces of burrata equally on top of the peaches. Do the same with the proscuitto then drizzle the salad with olive oil. Sprinkle with thyme leaves, sea salt, pepper and scatter basil on top.
Serve immediately, or cover tightly with plastic wrap and store in the refrigerator for up to 15 minutes to ensure the moisture from the peaches and cheese rehydrates the prosciutto.
Serves 4.
