Arugula and Blueberry Salad With Seared Red Snapper

Ingredients

• 8 cups local arugula fresh
• 0.3 teaspoon pepper black freshly ground
• 1 cup blueberries fresh
• 2 tablespoons champagne vinegar 
• 2 tablespoons chives fresh finely chopped
• 1 tablespoon honey 
• 1 tablespoon olive oil extra-virgin
• 2 teaspoons olive oil 
• 1.5 ounces pecorino romano cheese thin
• 24 ounce snapper fillets red
• 1 tablespoon water 
• 0.5 teaspoon whole-grain dijon mustard 
• 0.5  plus divided

Equipment

• bowl
• frying pan
• knife
• whisk
• spatula

Directions

1. With a very sharp knife, make shallow slashes about 1 inch apart in skin of the snapper fillets. Season the fillets on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Heat the olive oil in a large, nonstick frying pan over medium-high heat.
3. Add the fish, skin side down, and cook for 2 1/23 minutes. Gently press the fillets down with a spatula to flatten while cooking. Turn fillets, and cook an additional 12 minutes or until cooked through.
4. Remove from heat, and keep warm.
5. Whisk together the vinegar, honey, Dijon, and chives in a small bowl. Slowly drizzle in the extra-virgin olive oil and water, whisking constantly. Season the vinaigrette with the remaining 1/8 teaspoon salt and several turns freshly ground black pepper.
6. Combine arugula and blueberries in a large bowl.
7. Drizzle vinaigrette over salad, tossing until well combined. Divide salad evenly among 4 plates. Arrange 4 pecorino slices over each salad.
8. Serve immediately with seared snapper and a 5-ounce glass of white wine, if desired.