Spring is here! My favorite of all the seasons – blossoming trees and bright flowers, festivals, dinners outdoors, and the sun gracing us with its presence into the evening. Spring is also the perfect time to enjoy sweet and refreshing rosé wine, which can be infused with the flavors and colors of spring. Two great ways to enjoy rosé wine, in all its pink splendor, is with a refreshing chilled sangria and an herbal vinaigrette. For a great meal outdoors, try this sangria, vinaigrette and strawberry salad, baked potatoes, and a grilled sirloin steak or tuna steaks.
Slice one lime, one orange, and one lemon into thin slices and place in a large pitcher. Stir together one bottle rosé wine, one (12 oz) can frozen pink lemonade (thawed), and the juice of one lime. Let sit, chilled, for at least 30 minutes. Right before serving stir in 2 cups chilled club soda and serve cold (feel free to add ice).
Herbal Rosé Vinaigrette
Combine 1/3 cup olive oil, 1/4 cup rosé wine, 1 tbsp. red wine vinegar, 1 tsp. dijon mustard, 2 minced garlic cloves, and a dash S/P in a dresser shaker or other bottle. For the herbs I suggest thyme, oregano, and basil. You can add the herbs either by snipping fresh herbs into the dressing or adding crushed dried herbs. For a beautiful presentation though, you can add whole sprigs to the bottle. I try to crush the leaves a bit before adding the sprigs so that the oils are released into the dressing. Store covered in the refrigerator up to 3 days with fresh herbs, about a week with dried.
For a beautiful salad, simply combine fresh greens, diced red onion, fresh strawberries and candied pecans or other nut. Drizzle the vinaigrette over the salad and serve immediately.