12 oz. Prepared Breaded Alaska Pollock Fish Sticks
1 Tbsp. Whole Grain Mustard
1/4 C. Olive Oil
2 Tbsp. Red Wine Vinegar
Pinch of Salt
2 lbs. Tomatoes, heirloom preferred
1/2 Red Onion, thinly sliced
1 Small Fennel Bulb, sliced very thin
2 C. Arugula
Prepare fish sticks according to package instructions, adding just a bit of time to total cooking so they are extra crispy.
Meanwhile, in a large bowl, mix mustard, olive oil, vinegar and salt to make a vinaigrette. Combine with tomatoes, red onion, fennel and arugula and allow to sit while fish sticks cook. Remove fish sticks from the oven and cut each stick into pieces roughly the size of croutons (about 3 each). Add fish while still warm and toss gently to combine. Serve warm or at room temperature.