Pan Seared Swordfish with Rainbow Ribbon Salad - DANNY'S DELIGHT

Ingredients

• 1/4 cup extra virgin olive oil
• 1 tbsp white balsamic vinegar
• 1 tbsp fresh lemon juice
• 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 tsp Dijon mustard
• 1 tbsp honey
• Sea salt, to taste
• 2 tbsp extra virgin olive oil
• 6 oz swordfish fillets (4 pcs)
• Sea salt and black pepper, to taste
• 3 large carrots, peeled and sliced into thin ribbons with a vegetable peeler
• 6 cup fresh baby arugula
• 1/4 cup fresh basil
• 3 tbsp fresh parsley
• 1 large lemon, sliced