Grill a bunch of veggies of your choosing - I grilled a bell pepper, eggplant, zucchini, squash, and asparagus
Handful of arugula
Bunch of fresh parsley
Bunch of fresh mint
Bunch of fresh basil
Bunch of fresh cilantro
Lemon zest and juice
Olive oil
Champagne vinegar
Salt
Fishwife Trout and brine

Grill veggies until charred and tender. Place them in a medium sized bowl, add some salt, and allow them to cool.

In a blender, mix the herbs, lemon zest and juice, olive oil, vinegar, salt, and trout brine until the mixture is a vibrant green.

Combine the arugula with the grilled veggies and top with remaining herbs. Toss the salad with the herb vinaigrette and serve chilled or at room temperature.