There’s no fixed recipe for the harvest salad: it’s a dish that celebrates the start of autumn, made with whatever the vegetable garden and farmyard offer in this season. Pears, preferably a little crisp, pair with fresh green walnuts and grapes lightly shrivelled on the vine. A few raisins are added, along with radicchio leaves or late-season salad greens, and small cubes of pecorino or a medium-aged cheese.
The perfect dressing is a vinaigrette made with mustard, lemon or vinegar, oil — ideally freshly pressed — salt and pepper.
