With the leaves changing and their colors peaking, a certain crisp smell of autumn fills the air.  Picking the last of the green tomatoes, I'm anxiously awaiting the brussles and then it's time to clean out the garden and make ready for the cold weather to come. I look forward to this "sweater weather" and welcome foods that are harvested in the fall such as winter squash, pumpkins, apples, pears, and "fresh figs."  I purchased a dozen or so fresh Black Mission Figs from the River Market in Stillwater, Minnesota, last week and quickly created this recipe.  I took a picture just in time (my family gobbled up several figs whole while I was creating the salad). I have to admit, this season's crop is not only delicious but delightfully beautiful with its aubergine coat and its rich, sweet, crimson colored fruit!  Enjoy!

• 6-8 fresh organic Black Mission Figs washed & sliced in pretty round bites, 
• 5-7 oz. fresh organic mixed greens
• 1 cup organic walnuts
• 1 cup frozen & then shaved at serving Alemar Cheese Companies Apricity locally delicious soft ripened buttery cheese!
• Fresh Thyme leaves removed from stem
• 1 bottle Salad Girl's Organic Curry & Fig dressing

Prepare Salad: Arrange greens upon a pretty salad plate, shave cheese upon greens, decorate with figs and walnuts and thyme leaves,  and just before serving drizzle with Salad Girl Curry & Fig dressing.

Enjoy! 

Below is a recipe I illustrated 15 years ago!  Its crazy how fast thyme flies!