FIGS. Fresh black mission figs have too short a season - from late July to early September, I feast on them for all three meals. Fresh and uncooked, roasted with veggies, turned into a sauce, even fried, it's easy to understand why figs are called the food of the gods. Alas, figs are best in their *mostly* untouched state, heightened by the addition of just a few ingredients. This salad is really just a combination of some classic ingredients, and the absolute easiest lunch, dinner, or dinner party appetizer. Figs, farmers' cheese, and honeycomb sit atop peppery greens in a tangy sumac vinaigrette. 

ingredients

10 figs

1/2 lb mixed mustard greens and arugula (I used organic girl's peppery mix)

1/2 block honeycomb

4 tsp sumac

4 tbsp olive oil

2 tbsp sherry vinegar

Farmers' cheese or ricotta

Cut figs in half, and then halve again. Cut honeycomb into small thumbnail size pieces. Toast sumac over low-medium heat for 1 minute, and then whisk with olive oil and sherry vinegar. Toss greens with half of vinaigrette so the greens are lightly dressed. Place figs, about 10 teaspoon size dollops of cheese, and honeycomb atop the greens. Drizzle a little more (your desired amount) of vinaigrette on top of the mixture. Also phenomenal on toast as an exquisite and easy appetizer.