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3. Put a large dollop of the buttermilk–blue cheese dressing in the center of each of 4 large dinner plates.

4. Place the lettuce leaves in a large bowl, toss with half of the white wine vinaigrette, and season with salt and pepper. Arrange the leaves on top of the buttermilk-blue cheese dressing.

5. Divide the eggs, bacon, and radishes among the plates and drizzle with more of the white wine vinaigrette. Garnish with the blue cheese and chives.

BUTTERMILK–BLUE CHEESE DRESSING

Makes about ½ cup

¼ cup buttermilk

¼ cup sour cream

1 tablespoon fresh lemon juice

2 ounces Maytag blue cheese, crumbled (½ cup)

Kosher salt and freshly ground black pepper

Put the buttermilk, sour cream, and lemon juice in a blender and blend until combined. With the motor running, slowly add the blue cheese and blend until smooth. Season with salt and pepper. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

WHITE WINE VINAIGRETTE

Makes about ½ cup

3 tablespoons white wine vinegar

1½ teaspoons Dijon mustard

1 teaspoon honey

Kosher salt and freshly ground black pepper

⅓ cup canola oil

Whisk together the vinegar, mustard, and honey in a small bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

Chopped Apple Salad

CHOPPED APPLE SALAD

TOASTED WALNUTS, BLUE CHEESE, POMEGRANATE VINAIGRETTE

This is a sophisticated take on an American classic, the Waldorf salad. Tart crisp apples, piquant blue cheese, and rich, crunchy walnuts combine to create a salad with layers of flavor and texture. Slightly sweet, deliciously tangy pomegranate molasses is the key ingredient in the vinaigrette, binding all of the elements in place of the traditional mayonnaise-based dressing. Tender baby spinach and crisp endive amp up the fresh factor of this hearty salad.

Serves 6 to 8

4 apples such as Granny Smith, Gala, or Fuji, cored and cut into ½-inch dice

2 ounces baby spinach

2 large heads of Belgian endive, thinly sliced crosswise

1½ cups coarsely chopped walnuts, toasted

½ pound blue cheese such as Maytag, crumbled (2 cups)

Pomegranate Vinaigrette

Kosher salt and freshly ground black pepper

Combine the apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.

POMEGRANATE VINAIGRETTE

Makes about 1 cup

3 tablespoons pomegranate molasses

2 tablespoons red wine vinegar

1 heaping tablespoon Dijon mustard

1 tablespoon honey, or more to taste

Kosher salt and freshly ground black pepper

⅔ cup extra virgin olive oil

Whisk together the pomegranate molasses, vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Fried Green Tomato Salad

FRIED GREEN TOMATO SALAD

SMOKED TROUT, FAVA BEANS, ROASTED BEETS, SWEET AND SOUR DRESSING

This fresh and satisfying salad gets its inspiration from two very different locales: the sweet and sour dressing is indebted to the Pennsylvania Dutch, while the fried green tomatoes come straight from the South. The brightly hued dressing is just the thing to enhance the interplay of tart green tomatoes; sweet, earthy beets; buttery fava beans; and tangy, creamy goat cheese. Green tomatoes and fava beans are two crops that I particularly look forward to seeing at the first farmers’ markets of spring, and this salad is a delicious way to celebrate the best of that season. If you can’t find fava beans, lima beans are a fair substitute.

Serves 4

1 red beet, trimmed and scrubbed

1 yellow beet, trimmed and scrubbed

1 cup plus 2 tablespoons canola oil

Kosher salt and freshly ground black pepper

½ pound shelled fresh or frozen fava beans

8 (½-inch-thick) slices green tomatoes (about