Red Snapper Salad with Green Peppercorn-Tarragon Vinaigrette

Ingredients

• 2 tablespoons dijon mustard 
• 1 teaspoon peppercorns dried green crushed
• 2 tablespoons honey 
• 6 cups baby greens mixed
• 1 tablespoon olive oil divided
• 24 ounce snapper red firm
• 0.5 teaspoon salt divided
• 1 tablespoon teaspoon tarragon dried fresh minced
• 2 tablespoons water 
• 2 tablespoons citrus champagne vinegar 

Equipment

• frying pan
• whisk

Directions

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
2. Drizzle fish with 2 teaspoons oil, and sprinkle with 1/4 teaspoon salt.
3. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
4. While fish cooks, combine 1 teaspoon oil, 1/4 teaspoon salt, tarragon, and the next 5 ingredients (tarragon through peppercorns), stirring with a whisk.
5. Drizzle 1/4 cup vinaigrette over greens; toss gently to combine. Arrange about 1 1/4 cups greens on each of 4 plates. Top each serving with 1 fillet; drizzle each serving with 1 tablespoon vinaigrette.