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Spinach & Roasted Red Pepper Salad

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Ingredients

  • 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)

Details

Servings 6

Preparation

Step 1

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.

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