The Organic Kitchen: Fresh Fig Salad

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I made this (just now, literally!) with ingredients left over from the Organic Kitchen shoot this past week (although there is no resemblance at all to the actual recipes - you'll have to wait until Nov. 23 for the full story on that one!!!). We've got baby arugula, crushed pistachio, fall black figs and niagara concord grapes, topped off with parmesan shavings and a simple balsamic vinaigrette. It was very, very good. Now that my belly is full, I'm off to walk the dog. It's a beautiful, beautiful day!!

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