6 ounces (11 cups) arugula
4 each (4 ounces each) smoked trout fillets, skinned, broken into medium pieces
1-1/2 cups fresh blueberries
6 tablespoons extra virgin olive oil
3 tablespoons white balsamic vinegar
1 tablespoon coarsely chopped fresh mint leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a bowl, combine arugula, trout and blueberries. In a small cup, combine oil, vinegar, mint, salt and pepper.
To Assemble and Serve:
Divide salad onto 4 chilled plates; drizzle each serving with dressing..