This recipe can be prepared in 45 minutes or less.
Recipe information
Total Time
45 min
Yield
Serves 6
Ingredients
4 red bell peppers
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/2 pound fresh baby spinach (about 8 cups packed)
Preparation
Step 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.
Step 2
In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.
