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Ingredients

• 4 (6-ounce) red snapper fillets
• 1/2 plus 1/8 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 2 tablespoons champagne vinegar
• 1 tablespoon honey
• 1/2 teaspoon whole-grain Dijon mustard
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon water
• 8 cups fresh local arugula
• 1 cup fresh blueberries
• 16 thin slices pecorino Romano cheese (about 1 1/2 ounces)

Description

MyRecipes