Instructions: 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 1/2 cup olive oil in a thin stream, whisking constantly. Season with 1/2 teaspoon nutmeg, salt and pepper.

Prepare fish: Heat remaining 1/4 cup olive oil in a large saute pan over medium-high heat. Cut 1/4-inch 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 golden-brown 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 servings.

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