U.S. Highbush Blueberry Council

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.