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 tsp. salt
¼ tsp. ground black pepper
In a bowl, combine arugula, trout and blueberries. In a small cup, combine oil, vinegar, mint, salt and pepper. Divide salad onto 4 chilled plates; drizzle each serving with dressing.
