The salad is so easy and so heavenly. It can be done with spinach or arugula, I prefer arugula. Throw a diced shallot into a pan with far too much olive oil (this will be your dressing and you won’t be adding more oil) and let them cook at medium heat until they’re soft. Whisk in juice of a lemon, salt, and pepper and voilà! Easy fancy pants salad dressing. Spoon the concoction over the arugula and top with toasted pecans, chopped apple or pear, and crumbled Point Reyes blue cheese.

For the main course, dice another shallot and sauté that up in a small pot with butter. Add a cup of Israeli couscous and let the couscous toast in the pan a little. Add 1 1/4 cup chicken stock, a handful of herbs (I use marjoram) and cook until the couscous is done. When it’s done stir in some toasted walnuts and chopped parsley.

While the couscous is cooking, take a thin fish fillet such as Petrale sole or, my favorite, sand dabs, dredge them in semolina flour and pan fry them in butter.

Assemble on a plate and enjoy with a crisp white wine!