Before starting, preheat the oven to 425°F. Wash and dry all produce Peel, then cut shallot into 1/8-inch slices. Add shallots, half the vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/4 cup water (dbl all for 4 ppl) to a small pot. Bring to a simmer over medium-high heat. Once simmering, cook stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Meanwhile, cut ciabatta into 1-inch pieces, then arrange on one side of a parchment-lined baking sheet. Drizzle 1/2 tbsp oil over top. Season with salt and pepper, then toss to coat. Add walnuts to the other side of the baking sheet. Toast in the top of the oven, tossing croutons halfway through, until lightly golden, 6-8 min. (TIP: Keep an eye on croutons and walnuts so they don't burn!)

Meanwhile, strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Stir together half the mustard and half the maple syrup (use all for 4 ppl) in a small bowl. Set aside. Cut four sections off nectarine, avoiding the pit. Cut nectarine sections into 1/4-inch slices.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat lamb dry with paper towels. Season with salt, pepper and thyme. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then lamb. Pan-fry until golden, 2-3 min per side.

Transfer lamb to another parchment-lined baking sheet. Spoon maple-mustard glaze over tops of lamb chops. Roast in the top of the oven until lamb is cooked through, 6-8 min.**

Add remaining vinegar, remaining mustard, 1/4 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add nectarines, cranberries, arugula and spinach mix and croutons. Toss to combine. Drain shallots and discard pickling liquid. Divide lamb chops and salad between plates. Top salad with pickled shallots and walnuts. Crumble goat cheese over top.