This is a salad completely made with the harvest of the fall. It is so flavorful that I think it can go head-to-head with any summer salad. I first made it for a charity benefit at the Center for discovery, which works with special needs children and adults in a country farm setting. It was a sit-down dinner for 275, and I had the farm as my supermarket. Instead of aisles, there were lush rows of vegetables and orchards to stroll. This was the shortest farm-to-table commute that any vegetable could take. Don’t be put off by the number of ingredients. For some reason, people won’t complain about having lots of ingredients if you are talking about paella or bouillabaisse, but they expect their vegetable recipes to be much simpler. Not me. I think vegetables can be as complex and want just as much care and thought as any lobster, beef, or poultry recipe.