Mustard Green Salad with Caesar Vinaigrette and Blackened Salmon

1 bunch Mustard Greens, large stems removed, cleaned and cut into 1 inch strips
¼ cup parmesan cheese
5 anchovy strips, chopped or 1 tablespoon anchovy paste
1 tablespoon Dijon Mustard
2 tablespoons lemon juice
A splash of red wine vinegar
¼ teaspoon crushed red pepper flakes
2 teaspoons chopped garlic
½ cup extra virgin olive oil
Salt and fresh ground pepper

Place greens in a medium mixing bowl. In a separate bowl, combine the anchovy, mustard, lemon juice, red wine vinegar, red pepper flakes and garlic. Whisk the mixture and slowly add the olive oil. Add the salad dressing to the greens and cheese and with clean or gloved hands work the dressing into the greens. Season with salt and pepper. Divide onto 4 plates and top with blackened salmon Filets.

For the Salmon:
Season the salmon liberally with blackening seasoning. In a lightly oiled hot skillet cook salmon for 3- 4 minutes on each side or until fish flakes easily with a fork.

Blackening Seasoning
2 teaspoons salt
1 teaspoon granulated garlic
1 teaspoon dried thyme
1 teaspoon black pepper
1 tablespoon onion powder
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 tablespoon sugar
Combine all ingredients. Store in an air-tight container

Hot Collard Green, Bacon and Blue cheese dip

1 cup sour cream
½ cup parmesan cheese
½ cup crumbled blue cheese
¼ cup cream cheese
½ cup chopped, cooked bacon
4 cups spicy greens or 2- 16 oz. cans of collard greens, rinsed
¼ cup diced pimentos
Texas Pete
Parmesan cheese for garnish

In a large mixing bowl, combine the sour cream, parmesan and blue cheese and bacon. Drain the greens and add, along with the pimentos. Finish with about 2 shakes of Texas Pete Hot Sauce. Spray or oil the inside of a 2 quart casserole dish. Add the dip and sprinkle with a little of the parmesan cheese. Bake at 375 degrees for about 15 minutes or until the collard green dip is hot and bubbling.