Arugula and Blueberry Salad With Seared Red Snapper

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

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