Summer Salad With Blueberries

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2 teaspoons minced or grated fresh ginger

1 tablespoon rice-wine vinegar

2 teaspoons freshly squeezed lemon juice

1/4 teaspoon coarse salt

3 scallions, cut diagonally into 1/4-inch pieces

1/2 small jicama (about 4 ounces), peeled and cut into 1/4-inch-thick matchsticks

1/2 honeydew melon, peeled, seeded, and cut into 1/2-inch cubes (about 2 cups)

1 orange bell pepper, cut into 1/4-inch-thick strips

1 1/2 cups fresh blueberries (about 1/2 pound), picked over and rinsed

4 ounces baby arugula

2 teaspoons canola oil

Freshly ground black pepper

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