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I was reminded of this recipe last week at the farmers market, with all the stone fruits starting to make their appearance. You can really use any stone fruit that is ripe, sweet, and ready to eat. Apricots, plums, nectarines, peaches...feel free to play around with a combination that sounds good to you. Make this salad on a hot spring or summer day, as it is simple, light, and makes for a beautiful presentation.
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 stone fruit and baby arugula in a large bowl. Slowly drizzle a little dressing over the salad and start to gently mix. Add dressing until just the leaves of the arugula are lightly coated. With a vegetable peeler, start shaving long pieces of pecorino into the salad. Mix and continue shaving until you have a good amount in the salad. Remember pecorino is salty so taste as you go.