Zest the lemon and grate the garlic.
Mince all three together and set aside. Can be made one day ahead
Begin by rendering bacon in a medium pan.
While bacon is rendering, slice baguette, butter and season. Bake in preheated 350° oven until crisp and still chewy. Remove from oven and set aside until plating.
Once bacon has rendered and begun to crisp, remove dripping and bacon from pan separately, setting both aside and scrub bacon shrapnel from pan with water.
Return clean pan to burner adding clarified bacon drippings and butter. Gently add roe and sauté until golden brown and firm to touch. Add a few slices of lemon to roe about half way through for added flavor.
While roe is cooking, prepare greens, placing in bowl with olive oil, bacon and salt and pepper. Set aside for plating.
Once gremolata, crostini and salad or done and set aside and roe is nice and brown and firm to touch, bring all together.
Arrange crostini on plate, add a piece or roe, some more greens, another piece of roe as well as some slices of lemon.
Add some olive oil to the lemon gremolata and drizzle over roe and plate.
Finish with a few bits of bacon