Spring arrives with a certain kind of magic—longer afternoons, lighter fare, and a return to the table with fresh perspective. At Frank Family Vineyards, this season shines in a glass of our 2025 Leslie Rosé, vibrant, elegant, and perfectly paired with a roasted carrot and burrata salad.
Sweet, caramelized carrots pair with creamy burrata, brightened by seasonal accents that echo the wine’s lively character—an introduction to the thoughtful, seasonal touches that make spring gatherings feel effortlessly special.
Whether for a garden brunch or a quiet afternoon, this pairing invites you to celebrate spring—where every detail, from vineyard to table, feels in bloom.
Servings: 4 | Prep time: 15 minutes | Cook time: 25-30 minutes
Ingredients
| 1 Pound | Carrots, peeled and cut into sticks or diagonals |
| 2 Tablespoons | Olive oil |
| 1 Teaspoon | Sea salt |
| 1/2 Teaspoon | Black pepper |
| 1 Teaspoon | Honey or maple syrup (optional, for extra caramelization) |
| 1 Cup | Mixed spring greens (arugula, baby spinach, or watercress) |
| 1 Large | Burrata ball |
| 1/4 Cup | Toasted almonds or hazelnuts, roughly chopped |
| 2 Tablespoons | Fresh parsley, chopped |
| 1 | Lemon (for zesting) |
| 1-2 Tablespoon | Lemon juice |
| 1 Tablespoon | Extra-virgin olive oil (for finishing) |
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss carrot sticks with olive oil, salt, pepper, and honey (if using). Spread in a single layer on the baking sheet.
- Bake for 20–25 minutes, turning halfway, until carrots are tender and caramelized at the edges.
- Place mixed greens on a serving platter. Arrange roasted carrots on top. Tear the burrata into pieces and scatter them over the salad.
- Sprinkle toasted nuts, parsley, and lemon zest over the salad. Drizzle with lemon juice and extra-virgin olive oil.
- Serve immediately alongside a chilled glass of Leslie Rosé!
