What's cooking Matching delicious food with great wine Strawberry, Asparagus & Prosciutto Salad This is a sumptuous summer salad befitting Radcliffe’s gorgeous pale pink and fruity Pinot Grigio. Fresh sliced strawberries, asparagus spears and proscuitto ham stacked onto a pile of fresh crisp rocket and drizzled with a gutsy balsamic dressing – a perfect starter or light lunch. Ingredients Per person: 5 strawberries 1 tablespoon Balsamic vinegar 2 tablespoons olive oil 1 tablespoon lemon juice Cracked black pepper Sea salt A good handful of fresh rocket 6 freshly-steamed asparagus spears. (Tinned spears will do if you can’t get hold of fresh asparagus) 2 wafer thin slices of Proscuitto ham Method Slice the strawberries into a bowl and add the balsamic vinegar, olive oil, lemon juice, a generous pinch of black pepper and a pinch of rock salt. Make sure the fruit is covered and leave for 10 minutes to bring out the juice of the strawberries. Place the rocket in the centre of a dinner plate. Lay out the asparagus spears all round facing the top of the rocket pile. Remove the strawberries from their marinade and arrange them on the salad. Now cut each slice of proscuitto in half lengthwise and twirl it around the salad. Drizzle the whole thing with the strawberry marinade and enjoy with a glass of chilled Pinot Grigio Blush.
