A spinach and arugula salad tossed in herbaceous lemon vinaigrette and topped with buttery croutons is a bright complement. And as the sun sets over this poolside oasis, stemless glasses of velvety cream accented by tart berries and crumbly cookies offer a hint of sweetness to end the alfresco fête.
Recipe Development and Food Styling by Rebecca Treadwell Spradling
Styling by Tracey MacMillan Runnion
Photography by John O’Hagan
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