Place the first 5 dressing ingredients in a small bowl and whisk to combine. Slowly whisk in the oil. Cover and refrigerate meat-filled half mussel shells until needed.

Preheat the oven to 425 degrees F. Place the fish in a single layer in a parchment paper-lined baking dish. Drizzle with the lemon juice and 1 Tbsp. olive oil; season with salt and pepper. Cover and bake fish 12 minutes, or until just cooked through. Cool to room temperature. Wrap and refrigerate fish until needed.

Place wine or clam nectar in a small to medium pot and bring to a boil. Add the mussels, cover, and cook until they just open.Remove from the heat and lift the mussels
out of the pot and onto a plate. When cooled to room temperature, remove the top shell from each mussel and discard. Cover and refrigerate meat-filled half mussels shells until needed.

Preheat barbecue or indoor grill to medium high. Set vegetables, except lettuce and endive, on a baking sheet. Toss with the 2 Tbsp. olive oil, herbes de Provence, salt and pepper. Grill vegetables 2 minutes per side, or until just tender, then set back on the baking sheet.

To assemble salad, divide and arrange the endive in a spoke-like fashion around the outside of each of 4 dinner plates. Divide and mound the butter lettuce on the endive. Set a piece of fish on each plate. Arrange the grilled vegetables, mussels, and prawns around the fish. Dressing each salad with some dressing and serve.

Note: Herbes de Provence is a French-style blend of herbs. You'll find it in our bottled herb and spice aisle. The zucchini used in this recipe was 2 1/2-inches thick. Cooked, peeled prawns are available in our Seafood Department showcase.