Preheat the fryer. Fry
the peanuts until golden, about 1 minute. Drain
and season with salt and cayenne. Set aside. In a mixing bowl, combine the mustard, honey and vinegar. Season with salt and pepper. Mix well. Slowly drizzle
in the oil and whisk
until the vinaigrette
emulsifies. Toss the greens with the dressing
. Season with salt and pepper. Mound the greens in the center of each plate. Garnish
each salad with the peanuts and crackers.