Good Food, Good People, New Places

This is a salad I found in Saveur around this time last year, and I've kept it close to my heart ever since. It made me realize that you can get all the herbaceous and savoriness of fall flavors without making a big ol' casserole or roast chicken. I had never before thought to use thyme, rosemary, sautéed shallot, and crispy pancetta in a salad, combined with big hunks of toasted bread.  And even though this salad might make its way onto a table alongside said glorious casserole or perfect roast chicken, it will seriously still hold its own—which is hard for any leafy green to do. Speaking of: baby arugula, I choose you all day / every day for my green of choice. Arugula is so packed with peppery flavor that it doesn't even taste like a form of lettuce. It takes dressing so well without losing its spice and crispness, and each piece is already in bite sized form, with such a pretty shape.