CITRUS-FENNEL Salad: Combine all ingredients. Refrigerate until ready to use.
WARM Dijon Sauce: Saute shallots and orange zest in oil for 1 to 2 min. or until shallots are softened. Add white wine and vinegar; continue cooking until mixture is reduced and almost dry. Add orange juice, sugar, coriander, star anise, and bay leaves; cook until mixture is reduced by half. Strain; stir in olive oil and mustard. Keep warm until ready to use.
GREENS: COOK bacon until crisp. Add garlic, chard, wine and mustard; saute 1 to 2 min. or until greens are slightly wilted. Stir in fennel. Keep warm until ready to use.
SWORDFISH: COMBINE spices and grind to a fine powder.
FOR each serving: Brush 1 Tbsp. mustard over 1 swordfish steak; lightly dust both sides with spice mixture. Saute swordfish in 1 tsp. oil in skillet on medium-high heat for 3 to 4 min. on each side or until cooked through. Spoon about 1/2 cup Warm Dijon Sauce onto serving plate; top with about 1/2 cup Greens, swordfish and about 1/2 cup Citrus-Fennel Salad.