Blueberry Salad with Smoked Trout
Blueberry Salad with Smoked Trout

Blueberry Salad with Smoked Trout

Recipe by Chef Marc Meyer, Five Points, New York City

Ingredients

Ingredients

  • 6 ounces (11 cups) arugula
  • 4 each (4 ounces each) smoked trout fillets, skinned (broken into medium pieces)
  • 1 1/2 cups fresh blueberries
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon coarsely chopped fresh mint leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Preparation

Instructions

  1. In a bowl, combine arugula, trout and blueberries
  2. In a small cup, combine oil, vinegar, mint, salt and pepper
  3. Divide salad onto 4 chilled plates
  4. Drizzle each serving with dressing