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 fresh figs roasted figs fig balsamic vinegar olive oil 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.