We are getting into the dead of winter when I crave comfort food. Sometimes that might mean a crisp, clean salad. And this salad can change depending on the season.

During winter, try shavings of peeled Fuyu persimmons or apples or pears; for spring, strawberries, apricots or grapefruit; summer is a great time for peaches, cherries or plums; and in the fall, use satsumas, Pixie tangerines or oranges. The balsamic vinaigrette agrees with all these fruit variations.

The key to the following salad’s success is to very thinly slice the pear and fennel. If you have a mandoline, use it here. Otherwise, a very sharp chefs’ knife will work.

Arugula, a dark leafy green sometimes called rocket or rucola, is an excellent source of vitamin C and potassium. This peppery, rich green has a very distinct flavor. Make sure it is dark green with no yellow leaves.

I have found that the freshest tasting arugula is usually at the local farmers market, if that is an option.

Salad tips

Use escarole or leaves of baby gems instead of arugula.

Use walnuts or Marcona almonds instead of pine nuts. (Never toast Marcona almonds.) To toast nuts, place them in a skillet on medium heat. Move the nuts around for 3 to 4 minutes or until they are fragrant and a rich light brown. Remove from the pan and reserve.

Creamy cheeses like blue, goat or feta make a lovely accompaniment.