Mindblown: a blog about philosophy.

1/2 cup plain yogurt1/4 cup Dijon mustard1 tablespoon honey1/4 cup fresh lemon juice3 tablespoons chopped fresh dill1 pound salmon1 cup white wine1/2 cup water1/4 cup chopped shallots

1/2 cup water1 cup white sugar1/2 cup red wine vinegar1 tablespoon celery seed1 small red onion, thinly sliced2 large cucumbers, chopped6 roma (plum) tomatoes, sliced1 green bell pepper, diced1 red bell pepper, diced

Vinaigrette:1 tablespoon Dijon mustard1 tablespoon red wine vinegar1 tablespoon chopped fresh oregano3 tablespoons extra-virgin olive oilsalt and pepper to taste1 cup chopped radicchio1 cup chopped Belgian endive leaves2 cups chopped arugula1/4 cup freshly grated Parmigiano-Reggiano cheese1/4 cup toasted pine nuts

4 tablespoons butter1/4 cup finely chopped shallots2 ounces portobello mushrooms, sliced2 ounces crimini mushrooms, sliced2 ounces shiitake mushrooms, sliced2 ounces morel mushrooms, sliced2 ounces chanterelle mushrooms, sliced1/2 cup red wine6 fluid ounces beef demi glacesalt and freshly ground black pepper to taste