3 Mucci Rustico™ Sweet Long Peppers (one of each colour)
½ cup Toasted pine nuts
1 head Naked Leaf Living Lettuce, washed and dried, torn into bite-sized pieces
4oz Goat Cheese, crumbled
VINAIGRETTE:
Place the following ingredients in a small jar with a tight-fitting lid:
½ cup Extra Virgin olive oil (plus extra for roasting peppers)
3 Tbs. White wine vinegar
1 tsp. Dijon mustard
1 tsp. Liquid honey or maple syrup
1 tsp. Chopped fresh thyme or Rosemary
Pinch of salt and pepper
Shake vigorously until emulsified, setting aside until ready to serve.
Rub peppers with olive oil and place on a parchment lined baking tray In a 375º pre-heated oven. Roast for 10-15 minutes or until soft. Remove from the oven and let cool. Cut off the stem end of each pepper, remove seeds, drain juices, and peel, discarding the skins. Slice peppers into long strips and place in a bowl.
SALAD ASSEMBLY:
Divide Boston lettuce between two large plates. Divide roasted peppers between each salad. Divide crumbled goat cheese and pine nuts evenly. Drizzle with dressing and serve.
