Tender greens with somewhat assertive flavors, such as peppery arugula and watercress or bitter endive, or young dandelion go wonderfully with sweet citrus fruits like oranges, mandarins, and blood oranges, ripe pears or crunchy apples, and figs. Roasted nuts bring out the sweetness in the greens. There are endless possible variations on this theme. One of my favorites is arugula, blood oranges, and roasted pine nuts. Or, for an easy main-course luncheon salad, combine frisée, quartered ripe figs, and walnuts, then top it with thin sheets of prosciutto or smoked goose breast.

Straight from 19th-century American cookbooks, these big chunks of ripe beefsteak and green tomatoes get bathed in a warm, garlicky, sweet-sour dressing. They stand on their own, top greens, or make a good potato-tomato salad. Bacon fat was favored 150 years ago; olive oil works well today. Out of season, this recipe still works with supermarket tomatoes on the vine.

Cook to Cook: Dressing can be prepared several hours ahead up to the point of adding the vinegar. The oil should be warm, but not hot, when the vinegar goes in.

Good w/ Carrot Apple Ginger Soup: http://www.recipething.com/recipes/show/10747 (8 servings with 1 serving = 2 crisps): Per serving (About 2 crisps/34g-wt.): 140 calories (70 from fat), 8g total fat, 5g saturated fat, 12g protein, 4g total carbohydrate (less than 1g dietary fiber, 0g sugar), 25mg cholesterol, 430mg sodium
Carrot Apple Ginger Soup with Cheese Crisps

Serve w/ Cheese Crisps: http://www.recipething.com/recipes/show/10748
For Sweet Carrot Apple Ginger Soup (6-8 servings): Per serving (About 12oz/342g-wt.): 150 calories (60 from fat), 7g total fat, 1g saturated fat, 2g protein, 23g total carbohydrate (5g dietary fiber, 13g sugar), 0mg cholesterol, 700mg sodium