MUSTARD Crema: Beat all ingredients with wire whisk until blended; cover and refrigerate until ready to use.
VINAIGRETTE: BEAT vinegar, mustard, sugar, salt and pepper with wire whisk until well blended. Gradually add oil, beating constantly. Cover and refrigerate until ready to serve.
BATTER: BEAT all ingredients with wire whisk until well blended.
BREADED Halibut Tenders: Cut each halibut steak lengthwise in half. Cut each half crosswise into two tenders. Coat lightly with flour. Gently shake off excess flour.
MIX nuts and bread crumbs. Dip tenders in Batter, making sure to completely coat each piece with batter. Coat with crumb mixture. Place in single layer on parchment paper-lined sheet pan.
FOR each serving: Fry 4 Breaded Halibut Tenders in 330ºF-deep fryer several minutes or until golden brown. Remove to paper towel-lined pan. Toss 2 cups of the salad greens with 2 Tbsp. (1 oz.) Vinaigrette; mound onto serving plate. Arrange tenders on plate; drizzle with 1/4 cup (2 oz.) Mustard Crema. Top with 1 Tbsp. tomatoes and 1 tsp. parsley.