In a small bowl or jar combine juice of the lemon (about 2 tbsp), olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper. Whisk or shake until emulsified.

Taste and adjust: add a pinch more salt, a little more honey, or more lemon juice as desired.

Toss the greens with about two-thirds of the dressing until lightly coated. Reserve remaining dressing for any extra or to dress plates individually.

Divide salad onto 4 plates. Top each with shaved Parmesan and sprinkle with toasted pine nuts. Serve immediately.

Main — Pan-Seared Chicken with Mushroom Cream Sauce & Herbed Potatoes

Preheat oven to 400°F (200°C) to finish the potatoes if you plan to roast them, or be ready to pan-roast on the stove.

Pat chicken breasts dry with paper towels. Pound gently to an even thickness (about 3/4 inch) for even cooking. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and smoked paprika.

Place flour on a plate and lightly dredge each chicken breast, shaking off excess.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When hot and shimmering, add chicken breasts and sear 4–5 minutes per side until golden and an internal temperature of 155–160°F (68–71°C). Transfer to a plate and tent with foil (they will finish cooking in the sauce).

In the same skillet, reduce heat to medium, add remaining 1 tbs butter. Add sliced mushrooms and a pinch of salt. Sauté until they release moisture and begin to brown, about 5–6 minutes.

Add minced shallot and garlic to the mushrooms and cook 1–2 minutes until fragrant but not burned.

Deglaze the pan with 1/2 cup dry white wine (or 1/2 cup chicken broth). Scrape up browned bits from the bottom and simmer 2–3 minutes to reduce by half.

Pour in 3/4 cup chicken broth, bring to a low simmer, then stir in 1/2 cup heavy cream and 1 tsp Dijon mustard. Simmer gently until sauce thickens slightly, about 3–5 minutes. Season with remaining salt and pepper to taste and add fresh thyme leaves.

Return chicken to the skillet, spoon sauce over it, and simmer 3–5 minutes until chicken reaches 165°F (74°C). Sprinkle chopped parsley over the chicken before serving.

While chicken cooks, prepare herbed potatoes: toss halved Yukon golds with 1 tbs olive oil, 1 tbs butter, 1 tsp chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a baking sheet cut-side down and roast in the preheated 400°F oven for 20–25 minutes until tender and golden. Alternatively, pan-roast: heat a skillet over medium-high, add oil and butter, cook potatoes cut-side down 10–12 minutes, then cover and finish 8–10 minutes until tender.

Plate: spoon mushrooms and cream sauce onto plates, place chicken breasts on top, and arrange herbed potatoes alongside. Garnish with extra parsley.

Dessert — Berries with Mascarpone Honey Cream

Rinse berries gently and pat dry. If using large strawberries, hull and quarter them so pieces are uniform in size.

In a chilled bowl, combine mascarpone, heavy cream, honey, vanilla extract, and lemon zest. Whisk until smooth and slightly fluffy. Do not overwhip; you want a spoonable cream rather than stiff peaks.

Taste and adjust sweetness with additional honey if needed.

Divide berries into 4 serving bowls or glasses. Spoon a generous dollop of mascarpone honey cream over the berries. Garnish each with a mint leaf.

Serve immediately, or refrigerate up to 1 hour before serving. If refrigerating, wait to add the mint garnish until just before serving.