58 | Oregon Home Butter Lettuce Salad 1. Wash 1 to 2 heads butter lettuce, spin dry and put back in fridge to crisp. 2. In a small bowl combine: • 2 tsp Dijon mustard • 2 tsp honey • 1 tsp dried oregano • 1 clove grated garlic • 2 T white wine vinegar • ½ tsp salt 3. Add ¼ cup olive oil, whisking the entire time to incorporate. 4. Toss lettuce with dressing. 5. Toss with lots of grated pecorino all over the leaves. 6. Transfer to serving bowl or platter and scatter with lots of big green briny olives, and sprinkle with toasted walnuts. Cocktail: The Tinto Verano • 2 oz. red wine • ¾ oz. sweet red vermouth • 1 oz. simple syrup • 3 oz. fizzy water • Juice of half a lemon • Citrus wheel for garnish “ My latest trick is to set the table before the guests arrive. It just looks so beautiful and intentional. I love setting out my fun glassware, platters and plates. Plus, it gives me extra time to cook.” — KATE McMILLEN
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