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 ...

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