Spinach & Roasted Red Pepper Salad
- 4 Red Bell Peppers
- 1 tsp. Honey
- 1 tsp. Dijon Mustard
- 1 Tbsp. Balsamic Vinegar
- 21/2 Tbsp. Extra-Virgin Olive Oil
- 1/2 lb. Fresh Baby Spinach (approx. 8 C packed)
Cut peppers into 1/2"wide strips & roast in 400 oven till tender & charred along the edges. In a sm. bowl, whisk together honey, mustard & vinegar. Add oil in a slow stream, whisking till emulsified; season with salt & freshly ground black pepper. Roasted peppers & vinaigrette may be prepared 2 days ahead & chilled separately, covered. In a lg. bowl, toss roasted peppers & spinach with vinaigrette & serve.