My lunch today sounds a lot more swanky and elaborate than it was. The only ingredients I had to pick up at the store were the fresh opah and the peppers for the sauce.I picked the arugula from my potted garden (hencethesunkist edges)and had everything else on hand.You know how I felt about the amazing flavors (saffron!) in this vinaigrette the last time I made it, and Im just as enthusiastic this time around with yellow peppers in place of red. Even though its still just me around here for one more week, I made a full batch of it and plan to drizzle it over just about everything that goes into my mouth for the next couple days.