Blueberry and Smoked Trout Arugula Salad

Blueberry and Smoked Trout Arugula Salad

From: Chef Marc Meyer, Five Points, NYC. Yield: 4 portions.

6 oz. (11 cups) arugula

4 smoked trout fillets, 4 oz. each, broken into medium pieces

1½ cups fresh blueberries

6 Tbsp. extra virgin olive oil

3 Tbsp. white balsamic vinegar

1 Tbsp. coarsely chopped fresh mint leaves

½

Register to view the full article

Register for Access!

Already a member? .

TAGS: Archive