My favorite salad mix would be a tumble of frisée, red oak, and arugula. To dress it, I'd opt for this vinaigrette and a bit of crumbled blue cheese.

1 tablespoon minced shallots
2 teaspoons Dijon mustard
2 tablespoons red or white wine vinegar
Freshly ground black pepper
Kosher salt
1/2 to 3/4 cup olive oil

Whisk together everything but the olive oil in a small bowl. Whisk in the olive oil in a slow, steady stream. After you've added 1/2 cup, taste the mixture. It might be perfect for you, but if it still tastes a bit acidic, add the remaining 1/4 cup olive oil. Taste and adjust seasonings as needed.

Tip: For most salad dressings, I prefer a mix of pure olive oil and extra-virgin olive oil. For my palate, straight extra-virgin olive oil is often too strong and overpowers the other ingredients. The exception is when a simple salad, such as a plate of sliced ripe tomatoes, fresh mozzarella, and basil, cries out for the deepest green, most flavorful olive oil.

Goat Cheese Croutons With Wild Mushrooms in Madeira Cream

Makes 4 servings
Prep time: 30 minutes
This dish is one of our most popular items. To achieve the best flavor and texture, it's essential to sauté the mushrooms in a very hot pan, so they will be nicely browned and crispy.

Goat Cheese Croutons
1/4 cup fresh goat cheese, softened to room temperature
1 tablespoon butter, softened
4 slices 7-Grain (or any whole-grain) bread

In a small bowl, use a fork to combine the goat cheese and butter. Lightly toast the bread. Spread equal portions of the goat cheese mixture on the toast. Trim the crusts and cut the squares in half. (The toasts will have a cleaner edge if you trim the crusts after spreading on the goat cheese.) Set aside.

Madeira Cream

2 tablespoons shallots, finely chopped
1 cup Madeira (such as Rainwater or Sercial)
1 cup heavy cream

In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to 1/4 cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside.

Wild Mushrooms

1/2 pound wild mushrooms (preferably a mix of oyster mushrooms, shiitakes, and/or chanterelles)
2 tablespoons butter
1 garlic clove, minced
Madeira Cream
Salt and pepper
2 teaspoons snipped fresh chives, plus extra for garnish
Goat Cheese Croutons

Turn on the broiler. Remove the tough stems from the mushrooms and discard. Slice or tear the mushrooms into pieces. Melt the butter in a large skillet over medium-high heat. When the butter is bubbling but not browned, add the mushrooms and cook until they're golden brown and crispy, 4-5 minutes. Stir in the garlic and Madeira Cream. Turn the heat to high and boil for about 2 minutes, until the mushrooms have absorbed most of the cream. Season with salt and pepper and fold in the 2 teaspoons chives.

Broil the Goat Cheese Croutons until bubbly and lightly browned. Arrange the croutons on plates and spoon the mushroom mixture over them. Garnish with chives.