 |
Serves 4
Colored bell peppers give this salad a bright and dressy look. To make it more substantial, top with strips of grilled chicken or flank steak and serve with toasted pita wedges.
| 3 | large bell peppers (a mix of red, yellow, and orange) |
| 6 | tablespoons olive oil |
| Salt and pepper, to taste | |
| 4 | ounces soft plain goat cheese |
| 3 | tablespoons chopped fresh mint |
| 3 | tablespoons thinly sliced fresh chives |
| 2 | tablespoons balsamic vinegar |
| 1 | shallot, finely chopped |
| 6 | ounces baby spinach |
2. Toss the peppers with 1 tablespoon of the olive oil and a generous sprinkle of salt and pepper. Grill the peppers, turning often, for 8 minutes or until they are charred and tender.
3. Transfer the peppers to a bowl, cover with plastic wrap, and set aside for 10 minutes. With your finger and a paring knife, peel off the skins. Core the peppers and cut them into slices.
4. In a shallow bowl, mash the goat cheese with 1 1/2 tablespoons of the mint, the chives, and a generous sprinkle of salt and pepper.
5. In another bowl, whisk the vinegar, salt, pepper, shallot. Beat in the remaining 5 tablespoons olive oil.
6. In a large bowl, toss the spinach with half the dressing. Transfer to 4 plates, crumble the goat cheese on top. Add peppers, drizzle with the remaining vinaigrette and the remaining 1 1/2 tablespoons of mint. Tony Rosenfeld
© Copyright 2010 Globe Newspaper Company.
