Prepare the Herb Vinaigrette, and set aside. Preheat the oven to 350 degrees F.

Sprinkle the salmon fillets on both sides with the salt and pepper. Spread the mustard on both sides of each fillet, dredge them in the chopped herbs, and press the herbs onto the fillets with your hands.

Heat the butter or oil in a 10-inch, ovenproof, nonstick skillet over high heat until very hot. Place the salmon fillets in the skillet and cook for about 1 minute per side, turning carefully so not to damage the herb crust. Place the skillet in the oven and roast for about 5 minutes for medium, 10 minutes or longer for well done.

While the salmon is baking, prepare the Warm Greens.

To serve, place 1 serving of the greens on each plate, top with a salmon fillet, and drizzle with additional vinaigrette.

Combine the vinegar, shallots, garlic, herbs, salt, and pepper in a bowl. Slowly whisk in the oil and continue whisking until thoroughly emulsified. Use immediately or store, refrigerated, in an airtight container for 3 days. Whisk before serving.

Yield: about 1 cup

Heat the oil in a large skillet over medium-high heat. Add the greens, water, salt, and pepper and heat, stirring gently, just until the greens wilt, for about 2 minutes. Remove from the heat.

Toss the warm greens with about 1/2 cup of the herb vinaigrette and serve immediately.

Note: To remove dirt from greens, place them in a colander or large strainer and rinse them with cool water, preferably with your sink's spray attachments, if you have one. Spread the greens on a dishtowel or several paper towels and gently pay them dry. Or use a salad spinner, if you have one.

Yield: 4 servings