Ingredients Jump to Instructions ↓

  1. 4 red bell peppers

  2. 1 teaspoon honey

  3. 1 teaspoon Dijon mustard

  4. 1 tablespoon balsamic vinegar

  5. 2 1/2 tablespoons extra-virgin olive oil

  6. 1/2 pound fresh baby spinach (about 8 cups packed)

Instructions Jump to Ingredients ↑

  1. Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.

  2. In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.


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