It does have quite a lot of balsamic in it, so if you're not too keen on tart you might reduce the amount a bit. The vinegar serves to cut the bitterness of the greens nicely though.
I baked some Alaskan cod (at 450 for 10 minutes on a foil coated baking sheet) that I'd lightly coated with olive oil, and sprinkled with blackening spices. Made a great pairing with the salad.
Warm Mustard Greens Salad with Black-eyed Peas:
(adapted from Cooking Light)
~2 Tbs extra-virgin olive oil, divided
12 cups torn mustard greens, stems removed (about 12 ounces)
~1/4-1/3 cup veggie, or chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped green onions
3 garlic cloves, minced
1 jalapeño pepper, seeded and chopped (I used a serrano)
1 (16-ounce) can black-eyed peas, rinsed and drained
1/4 cup balsamic vinegar
Heat ~1 Tbs olive oil in a Dutch oven, or equivalent (that you have a cover for), on medium-high. Add greens, sauteing until wilted, then add broth, reduce heat to simmer, cover and cook for about 5 minute.
Combine greens, salt, and black pepper in a large bowl, set aside.
Add another Tbs oil to pan. Stir in onions, garlic, and jalapeño/serrano and cook 1 minute. Add peas and cook 1 minute. Stir in vinegar, and bring to a boil. Remove from heat and add greens back into mixture, stirring to combine.