Salad season: Greens and fruit

As we head into fall and winter, I am reminded how much I love salads made from the greens and fruit now available at farmers markets. The combination of bitter greens and sweet pears is hard to beat. And there are lots of types of greens to choose from right now. Here are a few: frisee, arugula, endive, mizuna, radicchio and escarole. Other ingredients to combine with the greens include: walnuts, pomegranate seeds, persimmon, arugula, dried fruit or apple. 

Here are a couple of recipes from my archive that I am planning on revisiting, as well as a great-looking recipe from Mollie Katzen's new cookbook, The Heart of the Plate: