Day 1 Dinner – How did I do?

Deconstructed Niçoise-ish

Trout seasoned with Herbes de Provence, sea salt and a little semolina dusted on top, pan fried in olive oil

Boiled baby potatoes and local farm egg

Spring mix greens with cucumber, radish, grape tomato, fennel, kalamata olives, fresh dill.

Basic vinaigrette of olive oil, lemon juice, Dijon mustard, salt, pepper, a dribble of maple syrup for sweetness and more dill.