Fall salads

The salads I enjoy all summer aren’t quite the same in the colder months. Fortunately, there are many wonderful combinations to switch to that I might like even more.

I mimicked a salad from Poppy’s restaurant week menu – this is persimmon, apple, pomegranate, almonds, and goat cheese, mixed with sorrel, arugula, and nasturtium greens. The trick to salads with apple is to soak the cut fruit in lemon juice. That and olive oil, salt and pepper are all the dressing this needs. It’s a wonderful combination of fruit and greens.

Figs and feta with arugula. A perennial favorite of mine. The sweetness of the fruit pairs perfectly with the peppery green and salty feta. Dress with a nice aged balsamic and olive oil.

Raw fennel, celery, apple and red onion. Again soak the apple in lemon. I find that I don’t need any further dressing for this combination, but you could add olive oil and walnuts.

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