AUGUST :

august : some like it hot

and it is hot in Nashville.  took the time off to go see The Hundred - Foot Journey and it was chilly enough in the theater that i needed to wrap up in a big scarf.  then was perfectly happy to be swept away to French kitchens in the country, where we get to see all four luscious growing seasons.

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thus inspired i have found a few intriguing items

based on a delightful salad ( recipe below )

stone fruit salad

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lettuce green ( hint of yellow )St John Collection blouse

peach Phillip Lim skirt with leather trim

HAD to add this photo because it simply looked wonderful
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watermelon & orange leather Echo gloves

field green Aetrex boots ( nylo fabric )

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more lettuce green colors

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lettuce leaves

the original driving shoe green suede

stone fruit salad recipe

Stone Fruit Salad 

1 nectarine or peach sliced into thin wedges 

1 pluot or plum, sliced into wedges

¼ lb baby arugula

Pecorino Romano

Sherry Vinaigrette

1 Tablespoon sherry vinegar

¼ teaspoon dry mustard

1 teaspoon shallot, minced

3 Tablespoons extra virgin olive oil

Sea Salt

Freshly ground black pepper

1. To make the vinaigrette, combine the vinegar, dry mustard, and shallot in a small bowl. While whisking, slowly add in the olive oil and whisk until emulsified. Add a pinch of sea salt and some black pepper. Whisk. Taste and season with more salt and pepper if necessary.

To assemble the salad, place the stone fruit and baby arugula in a large bowl. Gently fold together to combine. Slowly drizzle a littledressing over the salad and start to gently mix together. Add dressing just until the leaves of the arugula are lightly coated. With a vegetablepeeler, start shaving long pieces of pecorino into the salad. Mix and continue shaving until youhave a good amount in the salad. 

Remember pecorino is salty so taste as you go. If you need to add more salt or pepper, do so now. Give one final gently toss and serve immediately.

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