Green Salad With Pumpkin Seed Brittle @ Restaurant August
Not many dinner salads show up on this list, but it figures that one of them would come from Restaurant August. John Besh and his chefs give as much attention to the little courses as to the big ones. This starts out with organically-grown greens from local farmers. The blue cheese sprinkled thereupon are from somewhat father away--Point Reyes, just north of San Francisco. I don't know where the pumpkins were grown, but they supply seeds for a brittle that rests on top. Pumpkin seed oil works its way into the vinaigrette. Ideal for anytime between Halloween and Thanksgiving.
