Spinach and Roasted Red Pepper Salad

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.

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