One good recipe: Fig, Pear and Walnut Salad

Apples tend to get most of the love this time of year, but fall also is prime time for a variety of pears. My favorites are Bosc and Anjou pears, both of which are firm and sweet, and when sliced on top of a simple green salad elevate it to greatness.

Blue cheese pairs especially well with fresh pears, so that's what I always crumble on top. Usually with abandon. Figs are another given, both to celebrate the season and to add a sweet counterbalance to the peppery, spicy bite of arugula.

My fledgling fig tree didn't bear fruit this year, so I used dried mission figs. If you're not a walnut fan, substitute pecans or almonds.

If you like, you can add a handful of homemade croutons for extra crunch. But it's just as nice served with crusty bread, and less work.

FIG, PEAR AND WALNUT SALAD

For dressing

1 garlic clove, chopped with a pinch of salt into a paste 1 shallot, finely diced 2 tablespoons white

balsamic vinegar

Juice 1⁄2 lemon

1⁄4 cup extra-virgin olive oil Salt and freshly ground black

pepper

For salad

6 dried figs, sliced into bite-sized pieces, or 4 fresh figs, quartered

4 firm pears, halved, cored

and thinly sliced 1 cup toasted walnuts 8 ounces blue cheese

3 cups spinach

3 cups arugula

Mix the dressing ingredients in jar with a lid, and shake well to combine. Add salt and pepper to taste. Place salad ingredients in a large bowl, and toss together with hands. Season with a little salt. Add dressing, and toss

lightly to combine. Makes 4 generous servings.

Pears (or pear jam) figs and walnuts taste great together — try putting them in a salad.