In their book Melt, Stiavetti and McCord feature summer in a bowl with grilled peaches, their ideal match for Humboldt Fog, the vegetable ash-ribboned goat cheese from Cypress Grove Chêvre in Humboldt, California. I’ve adapted the recipe for Fall, substituting grilled figs for the peaches, which perfectly complemented the olive oil, balsamic, and tangy cheese. In the heartier spirit of autumn, I used whole wheat orzo from Rustichella d’Abruzzo. I also tossed in some beautifully ripe blackberries before serving. To make the recipe as in the book, substitute three freestone yellow peaches for the figs, wiping off the fuzz with a damp paper towel before cutting them in half lengthwise and removing the pits. The authors toss the fruit with the dressing in a zip-top bag; because they are delicate, I’ve used a bowl for the figs.