Summer Fired Peppers Salad

3 Bell Peppers, 3 different colors
6 Cups Arugula
1/4 Cup Hazelnuts, toasted and coarsely chopped.
1/2 Tbsp. Yellow Onion, brunoise
1/2 Tbsp. Dijon Mustard
2 Tbsp Lemon Juice
3 Tbsp Oil, (half olive, half canola)
Salt and Pepper to taste
1. Properly char the bell peppers. Then, when they are clean, slice  thin.
2. In a large salad bowl, place the arugula and peppers with the hazelnuts and toss to combine.
3. Add the vinaigrette and toss to combine. Serve immediately.


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