Provençal Char over Mixed Greens with Warm Olive Vinaigrette

Ingredients

• 24 ounce arctic char fillets , skin on
• 1.5 teaspoons dijon mustard 
• 4 teaspoons herbs de provence 
• 1 teaspoon honey 
• 0.3 cup kalamata olives pitted sliced
• 0.3 teaspoon kosher salt 
• 0.8 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 1.5 teaspoons juice of lemon fresh
• 12 ounce baby greens mixed
• 2 teaspoons olive oil 
• 3 tablespoons olive oil 
• 1 tablespoon orange juice fresh
• 0.8 teaspoon orange zest 
• 2  oranges peeled
• 0.5 teaspoon pepper freshly ground
• 0.3 cup pinenuts toasted
• 0.3 cup shallots minced

Equipment

• bowl
• frying pan
• baking sheet
• mortar and pestle

Directions

1. Combine first 5 ingredients in a small bowl. Rub mixture over tops of fillets.
2. Place fillets, skin side down, on a baking sheet coated with cooking spray. Roast at 425 for 15 minutes or until fish flakes with a fork.
3. Combine olives and next 6 ingredients in a medium bowl.
4. Heat 3 tablespoons oil in a small skillet over medium heat; add shallots, and saut 1 minute or until soft. Stir shallots into olive mixture.
5. Place greens and orange sections into a large bowl; add warm olive vinaigrette, and toss to combine. Divide greens mixture among 4 serving plates.
6. Place 1 fillet over greens on each plate, and break into bite-size pieces.
7. Sprinkle with pine nuts.
8. Note: Prior to combining with the other spice rub ingredients, crush the herbes de Provence with a mortar and pestle to release the aromatic oils.