Spinach & Roasted Red Pepper Salad

By shauna

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)

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.