Your Perfect Valentine's Day Meal

Prepare a delicious dinner for the special person in your life. Start your meal with a sweet and savory salad dressed with champagne vinaigrette, followed by hearty roasted rack of lamb. Follow my recipes for a memorable meal for two:

Mesclun Salad with Apples, Gorgonzola, and Champagne Vinaigrette

Ingredients for the salad:

• 8 ounces mesclun greens
• 1 teaspoon fresh thyme
• 1 teaspoon chives, chopped
• 3 ounces crumbled gorgonzola cheese
• 2 tablespoons toasted sliced almonds
• Half of an apple, either Granny Smith or Golden Delicious, sliced thin

Ingredients for the champagne vinaigrette:

• 3 ounces extra virgin olive oil
• 1 ounce champagne vinegar
• Quarter of a shallot, minced
• Half of a clove garlic, mashed
• 1 teaspoon fresh Italian parsley, finely chopped
• Kosher salt and freshly ground black pepper, to taste

Steps:

1. Make the vinaigrette first. Combine the champagne vinegar, shallots, garlic, and parsley in a medium-sized bowl. Slowly whisk in the olive oil until incorporated. Season with kosher salt and freshly ground black pepper. Set aside.
2. Place the almonds in a small pan and toast them in a heated oven. When done, set aside the almonds to cool.
3. Slice the apple and chop the chives.
4. Assemble the salad. Give the champagne vinaigrette another quick whisk before tossing it with the mesclun greens, thyme, chives, and gorgonzola cheese. 
5. Plate the salad. Divide the salad between two chilled plates and layer each serving with sliced apples and a sprinkle of toasted almonds.

Roasted Rack of Lamb for Two

Ingredients:

• 1 8-rib rack of lamb, frenched (see step 1)
• Olive oil
• 2 tablespoons Dijon mustard
• 8 ounces seasoned breadcrumbs
• Sea salt and freshly ground black pepper, to taste

Steps:

1. To french your rack of lamb, use a sharp knife to remove the layer of muscle and fat that extends to the end of the rib bones. You can also ask a butcher to do this for you ahead of time. Watch this video for step-by-step instructions.
2. Salt and pepper the rack of lamb and let it sit at room temperature for 30 minutes.
3. Heat a large sauté pan with a little oil. Place the rack of lamb on the hot pan and brown it on both sides until golden. Remove lamb from the pan and let it cool to room temperature on a separate plate.
4. With a pastry brush, generously coat the rack of lamb with Dijon mustard. Place breadcrumbs on top and set aside until ready to roast. You may do these steps up to a day in advance.
5. Preheat your oven to 375 degrees. Place the rack of lamb on a tray and roast for 25 to 30 minutes until medium rare.
6. Set aside to rest for 10 to 15 minutes.
7. Slice the rack of lamb into eight chops by running your knife along the bone. Serve the lamb alongside potatoes or rice, or a vegetable of your choice.