I eat a salad every single day, usually for lunch and sometimes for dinner. This ritual is part of who I am, and I cannot live without it. My day just doesn't feel complete without some dark, leafy greens.

When we eat a variation of the same thing every day, things can get boring pretty quickly. Many people ask me, Don't you get tired of lettuce all the time? Oh, how I wish they could see the kinds of salads I prepare for myself! The thing is, though, I do have to keep it interesting in order to keep wanting salad every day. It's a darn good thing I'm so passionate about what can be done with lettuce.

This medley is a tangible representation of everything I love about where we are right now. The last few figs are turning violet, our pear tree is wildly abundant, fresh sage literally tastes like warm colors, and, well, goat cheese goes with everything (I like to think). In short, this salad = Autumn. Enjoy it while it lasts.

Autumn Medley Salad // serves 1

mixed greens 1 ripe pear, cored and chopped 3-4 ripe figs, quartered 1/2 cup cooked chickpeas 4 kalamata olives, sliced 1/4 cup shelled pistachios goat cheese to taste 2 leaves fresh sage, chopped (to make about 1 teaspoon) freshly ground black pepper To prepare: Combine all ingredients in a medium bowl. Toss with your favorite dijon-balsamic vinaigrette. To make mine, whisk two parts olive oil with one part balsamic vinegar, a bit of honey, and one teaspoon of dijon mustard. Season with salt and pepper if desired.