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
Prep: 15 Minutes; Cook: 5 Minutes.
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