Yield:
4 servingsIngredients
2 ounces mixed salad greens
3/4 cup tender leafy herbs such as dill, tarragon, parsley, and basil
4 slices thick-cut smoky bacon, cut crosswise into 1/2-inch pieces
1 pound boneless, skinless shad
Salt and freshly ground black pepper, to taste
1 large shallot, chopped fine
1 tablespoon honey
1 teaspoon Dijon-style mustard
1 tablespoon cider vinegar
2 tablespoons light vegetable oil
Toss salad greens with herbs; refrigerate.
Instructions
In a heavy nonstick skillet, render bacon over medium heat until brown and lightly crisped; remove and keep warm. Pour off and reserve most of the bacon fat, leaving about a tablespoon in the pan.
Lightly season fish with salt and pepper. Cut any large pieces into bite-sized portions. Increase the heat to medium high and quickly saut
