And, as this is October 1st, we're kicking off October #Unprocessed. Along with my chilled fruit soup from Iceland I served a triple fig-carrot salad.
3 shredded carrots
juice and zest from 1 orange
fig balsamic vinegar
freshly ground pink Himalaya salt
freshly ground flower pepper
Mix everything together in a bowl and serve over a bed of greens. I had some baby arugula from my High Ground Organics CSA box. They added a nice bitterness to an otherwise sweet salad.