Make the vinaigrette: In a small bowl or jar whisk together 3 tablespoons extra-virgin olive oil, 3 tablespoons fresh orange juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until emulsified. Taste and adjust seasoning.

Assemble the salad: In a large bowl toss 4 cups mixed baby greens with 1 cup halved grape tomatoes and 1 cup thinly sliced cucumber. Drizzle about half of the vinaigrette over the leaves and toss gently to coat. Add crumbled feta and toasted walnuts, then drizzle remaining dressing to taste just before serving.

Main — Pan-Seared Chicken with Herb Butter & Garlic Mashed Potatoes

Prepare potatoes

Place 2 lbs peeled and 1-inch–cut russet potatoes into a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Warm milk and flavor

While potatoes cook, gently warm 3/4 cup whole milk with 2 tablespoons unsalted butter and 2 peeled garlic cloves in a small saucepan over low heat—do not boil. Keep warm.

Mash potatoes

Drain potatoes well and return to the hot pot for 1 minute to dry. Mash potatoes with a potato masher or ricer, then gradually add the warm milk mixture until smooth and creamy. Season with 1/4 teaspoon black pepper and salt to taste. Keep warm and cover.

Prepare chicken

Pat 4 chicken breasts dry. Season both sides with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon smoked paprika. Lightly dust both sides with 1/4 cup all-purpose flour, shaking off excess.

Sear chicken

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When butter foams and is just beginning to brown, add chicken breasts (work in batches if needed). Sear 4–5 minutes per side until golden, reduce heat if outsides brown too fast. Internal temperature should reach 165°F (74°C). During the last minute of cooking, add 2 minced garlic cloves and 1 tablespoon fresh thyme to the pan and spoon the flavored butter over the chicken.

Finish with herb butter

Remove chicken to a resting plate and top each breast with about 3 tablespoons herb butter (softened unsalted butter mixed with 1 tablespoon chopped fresh parsley and a pinch of salt). Tent loosely with foil and let rest 5 minutes before serving.

Plate main course

Divide garlic mashed potatoes among 4 plates, place a chicken breast on each, spoon pan juices over the chicken, and garnish with additional thyme or parsley if desired.

Dessert — Warm Berry Compote & Vanilla Mascarpone

Make the compote: In a small saucepan combine 3 cups mixed berries, 1/4 cup granulated sugar and 1 tablespoon fresh lemon juice. Cook over medium heat, stirring occasionally, until the berries release juices and soften, about 5–7 minutes.

Thicken compote: In a small bowl whisk 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering berries and cook 1–2 more minutes until slightly thickened. Remove from heat and stir in 1 teaspoon vanilla extract. Keep warm or chill slightly for room-temperature serving.

Prepare vanilla mascarpone: In a medium bowl combine 1 cup mascarpone cheese, 2 tablespoons powdered sugar and 2 tablespoons heavy cream. Whisk until smooth and spreadable; taste and add a little more powdered sugar if you prefer sweeter.

Serve: Spoon 2–3 tablespoons vanilla mascarpone into 4 dessert bowls or ramekins, top with warm berry compote and garnish each with a mint leaf.