salad.

Today was the first so far that hinted of summer. The frigid spring breezes for the whole of the month have been tantamount those more wintry. Though you won't hear any grumbling from me. This is the weather of my motherland, San Francisco, with her briny zephyrs whitened by aerial mists skimmed from the edges of our largest sea. This nip reminds me of home.

The second season has decided to dawdle, hardening her fruits and stalling the growth of proliferous greens, those with tender leaves. It is, after all, a Los Angeles June, and I wonder if the anomaly is the harbinger for things to come, not one ominous, to be sure, rather, a message that the brightest pursuits take time and will not be pressed. A loyalty to patience will allow the organic ripening of those things that we have devoted ourselves to nurturing. For it is when we bully things into being that we suffer the risk of losing them, and should they abide, are never as sweet.

On a less existential note, but one that is altogether as fulfilling as finding inner peace, my friend came over today. Syd. We leafed through a mountain of cookbooks and chewed the fat. We also celebrated my new celebrity status at food52 with a glass of bubbly (each) and a bar of chocolate (shared - but I ate most of it because I've been sugar deprived), and eventually had to close the blinds because the paparazzi got a little too daring with their zoom lenses and cat calls.

The real star of our teeny soiree was this hot new salad soon to be strewn over every celeb's plate in tinsel town. Well, at least till this first of the season fruit becomes yesterday's news. Have a look.

First of the season roasted white nectarines with
avocado, tarragon leaves & hazelnut vinaigrette

This salad will satisfy two. Here's what you'll need:

Two white nectarines, an avocado, a quarter-cup hazelnuts, a couple good handfuls of peppery arugula, one shallot - nothing too large, 2 tablespoons sherry vinegar, 4 tablespoons toasted hazelnut oil.

Preheat the oven to 350. When it's hot, spread the hazelnuts in a pan and toast for about 7 minutes, or until golden.

Meanwhile...

Dice the shallot, and macerate a tablespoon of them in the vinegar.

Your hazelnuts should be done. Place them in a towel.

Draw up the sides to make a sack, then vigorously rub them to peel off their skins.

Don't worry if some skins refuse to budge. This adds to their charm.

Cut the nectarines into slices.

Get them into a bowl and drizzle with olive oil. Not much. Just enough to lightly coat. Now set the oven to broil, spread the nectarines in a single layer in a cast iron pan and pop them under the flame.

Roast them until golden.

Now let's make our vin.

Get your hazelnuts into a mortar with a large bowl.

And crush, stopping when they are the coarseness that you see above.

Add the tablespoon of shallots with a pinch of salt.

Now whisk in the hazelnut oil.

Time to plate.

Halve your avo, then slice into strips.

Lay them down on the plate, sprinkle with salt & drizzle with a little of the vinaigrette that you just made.

Get the arugula into a bowl, toss with some of the vinaigrette.

Oh, be sure to add your tarragon leaves. No chopping allowed. Just pull of the tender fronds and add them to your bowl.

Now plate as attractively as you can, even if you've made this salad for one. Every day is a celebration.

Mangia bene, vivi felice!