Grilled Fresh Sardines With Arugula And Warm Vinaigrette

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
588
FAT
88%
CHOL
0%
SOD
41%

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Ingredients for 4 servings

1/2 cup plus 1 tablespoon olive oil

2 large bunches arugula (about 1/2 pound), thoroughly washed, tough stems removed and large leaves torn

1 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1/4 cup red-wine vinegar

1 dozen fresh sardines (see note)

1 teaspoon Dijon mustard

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