In a small bowl or jar combine champagne vinegar, Dijon mustard, honey, minced shallot, salt and pepper. Whisk while slowly streaming in the extra-virgin olive oil until emulsified. Taste and adjust seasoning; set aside for flavors to meld.

Assemble the salad by placing mixed greens into a large bowl. Add halved cherry tomatoes, sliced cucumber and radish. Right before serving, drizzle with the vinaigrette (start with half, toss, add more if needed). Top with shaved Parmesan and toasted walnuts. Serve immediately.

Salad 2 — Warm Roasted Beet & Goat Cheese Salad

Roast the beets

Preheat oven to 400°F (200°C). Toss beet wedges with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread on a rimmed baking sheet and roast 30–35 minutes until tender when pierced with a fork. Remove from oven and keep warm.

While beets roast, whisk balsamic vinegar with maple syrup and a pinch of salt. When beets are warm, combine arugula in a serving bowl, add roasted beets on top, sprinkle crumbled goat cheese and toasted pumpkin seeds. Drizzle with the balsamic-maple dressing and serve warm or room temperature.

Entrée 1 — Pan-Seared Chicken Breast with Lemon-Thyme Jus

Prep the chicken: Pat chicken breasts dry with paper towels. Season both sides with kosher salt and black pepper. Lightly dust each breast with the 2 tbs flour, shaking off excess.

Sear: Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When the fat is hot and shimmering, place chicken skin-side down. Sear 6–8 minutes until skin is golden brown and releases easily. Flip and sear the other side 4–5 minutes.

Finish in pan: Reduce heat to medium, add the remaining 1 tbs butter and the minced shallot. Cook shallot 1 minute until fragrant. Add white wine (or 1/2 cup chicken stock), scraping up browned bits. Add 1/2 cup chicken stock, lemon juice and thyme sprigs. Spoon pan juices over the chicken and simmer gently 6–8 minutes, or until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to rest.

Make the jus: Increase heat to medium-high and reduce the pan juices 2–3 minutes until slightly thickened. Taste and adjust seasoning. Spoon the lemon-thyme jus over the rested chicken and serve.

Entrée 2 — Pan-Seared Salmon with Herb Butter

Season the salmon fillets with kosher salt and black pepper on both sides. Pat dry to ensure a good sear.

Heat a nonstick or stainless-steel skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, place salmon skin-side down and press gently for first 30 seconds to prevent curling. Cook 4–5 minutes until skin is crisp and the fish is cooked about two-thirds up the side.

Flip the fillets and add 2 tbs butter to the pan. Add minced garlic and baste the salmon with the melted butter for 1–2 minutes, spooning butter over the top. Add chopped parsley and dill to the butter and spoon over the fillets for extra flavor. Remove salmon to plates and serve with lemon wedges.

Side 1 — Truffled Mashed Potatoes

Cook the potatoes: Place peeled, cut potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 15–18 minutes. Drain well.

Mash and finish: Return potatoes to the warm pot and mash to your desired texture. Add 3 tbs butter and warm heavy cream, stirring until smooth and creamy. Season with 1 tsp salt and 1/4 tsp white pepper. Stir in truffle oil a little at a time to taste (start with 1 tsp). Fold in snipped chives and keep warm until serving.

Side 2 — Garlic-Roasted Green Beans with Almonds

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss trimmed green beans with 1 tbs olive oil, sliced garlic, slivered almonds, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer.

Roast 10–12 minutes, shaking the pan once, until beans are tender-crisp and almonds are golden. Remove from oven and finish with lemon zest if using. Serve hot.