Delicious strawberry and burrata salad with celery and fresh tarragon. Best enjoyed during summer when strawberries are fresh and fragrant paired with a rosé of Pinot Noir. Recipe adapted from Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker.
Toss the strawberries, celery hearts and leaves, oil, vinegar, and tarragon leaves together in a small bowl. Season with salt and pepper.
Place the burrata in the center of a shallow serving dish. Gently tear each burrata ball open to expose the creamy center. Drizzle the burrata with a bit of olive oil and sprinkle with salt and pepper. Spoon the strawberry salad around the burrata and serve.