SPICY Vinaigrette: Combine all ingredients. Refrigerate until ready to use.
RESERVE 2-2/3 Tbsp. of the vinaigrette (or 2 tsp. of the vinaigrette for trial recipe) for garnishing each serving.
JULIENNE Salad: Combine all ingredients. Add 1 cup Spicy Vinaigrette (or 1/4 cup Spicy Vinaigrette for trial recipe). Refrigerate until ready to use.
BAKED Halibut: Season fish with salt and black pepper. Add to hot oil in ovenproof skillet on medium-high heat; cook 1 min. on each side or until golden brown on both sides.
PLACE skillet in preheated 350ºF-convection oven 2 to 3 min. or until fish flakes easily with fork.
FOR each serving: Spoon 1/2 cup Julienne Salad onto serving plate; top with 1 Baked Halibut fillet and 1 tsp. each sprouts and chervil. Drizzle 1/4 tsp. of the remaining Spicy Vinaigrette around edge of plate.