/rating_on.png "1 Star")
/rating_half.png "5 Stars")
Loading...Recipe by Chef Marc Meyer, Five Points, New York City
Ingredients
- 6 ounces (11 cups) arugula
- 4 each (4 ounces each) smoked trout fillets, skinned (broken into medium pieces)
- 1 ½ cups fresh blueberries
- 6 tablespoons extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 tablespoon coarsely chopped fresh mint leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- 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
Number of servings (yield): 4