As a kid I used to hate the fall, it ment summer that had seemed so endless when it started went by way to quickly and I had to go back to school, but there were still so many sandcastles I had to build and paper flowers and bracelets I had to make. Now all grown up (sort of) there are plenty of reasons to be happy the fall is here especially food wise. The time of rich heartwarming stews with plenty of spices has arrived, and I love it! Don’t even get me started about mushrooms, to me mushrooms are like candy. What am I saying even better then candy! If I had to choose between mushrooms or ice cream I would choose mushrooms every time! So is there a point to this monologue about the fall, YES! As I was drinking my pumpkin spice latte (another thing I look forward to the entire year) from starbucks, I decided I would post more seasonal recipes to my blog since it’s not always easy to find the ingredients I use in my Around The World Project (trust me sometimes I have to go to 7 different stores to find one kind of spice or cut of meat). These recipes will be seasonal, so the ingredients will be easy to find! I hope you enjoy them! So my first seasonal recipe is a very quick autumn salad I made for lunch, I took it with me to library, yes you heard well the library! I started studying again, and loving it! This dressing of this salad is bang on! and it Here is what you need for this great take away salad: Ingredients: 1 pear, 1 apple, fresh baby spinach leaves, mixture of nuts (think about walnuts, almonds, pecans) Ingredients for the dressing: 1tbsp dijon mustard, 2 tbsp of maple syrup, 2 tbsp of balsamic vinegar, splash of olive, salt and pepper to taste. Wash the spinach. Slice the apple and pear. Mix the ingredients for the dressing together. Mix the salad and dressing together and sprinkle over the nuts.