Arugula And Blueberry Salad With Seared Red Snapper

• 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)

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. Heat the olive oil in a large, nonstick frying pan over medium-high heat. Add the fish, skin side down, and cook for 2 1/2-3 minutes. Gently press the fillets down with a spatula to flatten while cooking. Turn fillets, and cook an additional 1-2 minutes or until cooked through. Remove from heat, and keep warm.
2. 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.
3. Combine arugula and blueberries in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Divide salad evenly among 4 plates. Arrange 4 pecorino slices over each salad. Serve immediately with seared snapper and a 5-ounce glass of white wine, if desired.
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red snapper, kosher salt, freshly ground black pepper, olive oil, champagne vinegar, honey, wholegrain, fresh chives, extravirgin olive oil, water, fresh local arugula, fresh blueberries, thin

Taken from www.myrecipes.com/recipe/arugula-blueberry-salad-with-seared-red-snapper (may not work)