Recipe - Salad With Cooked Mustard Dressing

20 Shallots; peeled, root ends
Left intact
1 One fourth teaspoon Freshlygrated nutmeg
2 teaspoon Olive oil; plus
Three fourths cup Olive oil
6 tablespoon Coarse salt
1 tablespoon Dijon mustard
8 teaspoon Mild raspberry vinegar
Salt; to taste
Freshlyground black pepper;
to taste
10 ounce Monkfish; cut or sliced up 8 thin
Fillets
Flour; for dredging
2 cup Sorrel leaves (packed);
thick ribs removed,
Rinsed and dried
6 cup Assorted greens; rinsed,
dried
(such as mache; Italian
chicory, Bibb
Lettuce)

Preheat oven to 400 degrees.

Toss shallots with nutmeg and 2 teaspoons olive oil. Make a bed of salt in
a small shallow roasting pan and spread shallots in a single layer. Roast
for 20 minutes, basting with additional olive oil, until shallots are
browned and soft. Keep warm.

Make vinaigrette: In a small bowl whisk mustard with vinegar. Add One half cup
olive oil in a thin stream, whisking constantly. Season with One half teaspoon
nutmeg, salt and pepper.

Prepare fish: Heat remaining One fourth cup olive oil in a large saute pan over
mediumhigh heat. Cut 1/4inch notches all around outside of each fillet to
prevent it from curling. Dredge well in flour seasoned with salt and
pepper. Saute fillets quickly, without crowding, about 1 minute per side
until goldenbrown and just cooked through. Remove from pan and brush
fillets lightly with some vinaigrette.

Assemble salad: In a large bowl toss sorrel and salad greens with
vinaigrette. Cut shallots in half, lengthwise and toss. Divide salad among
4 plates and nestle 2 fillets into salad on each plate. Grate 1/8 teaspoon
nutmeg over each salad and serve immediately.

This recipe yields 4