Tart black currant and cherry salad

Some recipes just happen. Without a plan in mind or a grocery list in hand, all of a sudden ingredients that never seemed to make a match, become a perfect pair. While researching the wooden tables at the farmers market this week, a box of black currants caught my eye. I knew these intensely purple berries would be put to good use, but had no idea at the time that they would become the dressing for a summer salad.

With a bag full of cherries, a handful of arugula, a small goat’s cheese, bunches of carrots, yellow zucchini, oddly shaped tomatoes, white eggplant, purple basil, flowering oregano and the fascinating black currants all packed up, I bicycled my way into the weekend.

While arranging my groceries in the kitchen, I considered the possibilities for the intriguing berries.  The following recipe takes advantage of their startling tartness in a new favorite for the season.

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Figs caramelized with orange

Caramelized Figs

The plump, dark purple figs of late, late September prove that dessert has neither to be complicated nor particularly sweet. As inevitable autumn settles in with its daily morning mist — the last ripe figs lay neatly arranged in fruit crates at vegetable stalls for the taking.  Take them home by the armful if you stumble upon them at your local market.

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