Stone Fruit Salad
08 . 10 . 14
One of the most frustrating aspects of vacances time in Paris is that all the great restaurants are closed. Luckily, my friend and I made it to Verjus the night before they closed for a month. They will reopen on 8 September. It’s owned by Americans and is one of the restaurants that is on the recommendation list of everyone I know.
They have a main dining room upstairs that serves a seasonal tasting menu and a wine bar downstairs where you can order small plates. We ordered a few things including a salad with marinated sheep’s milk feta, grilled peaches, young cucumber, thyme honey, and wild arugula that was as delicious as it sounds.
The salad reminded me slightly of a Stone Fruit Salad recipe that Jenni Kayne posted on her blog Rip + Tan. It was created by Barrett of Valleybrink Road and is something that you could adapt in many different ways. I look forward to making it for myself until summer’s end.
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.
Bon Appétit !