1 red bell pepper, roasted
1/3 c pine nuts, toasted
1 lb spinach, torn
4 oz arugula
1 bunch basil
½ c olive oil
¼ c balsamic vinegar
¼ tsp salt
¼ tsp black pepper
¼ lb goat cheese

In sauté pan heat oil and vinegar very hot. When vinegar start to boil, add the pine nuts, salt and pepper. Tear greens into bite-sized pieces and toss in a large salad bowl.
Add hot dressing to salad and place salad bowl over heat for about 30 seconds to wilt the greens. Divide the salad onto plates. Garnish with roasted red pepper strips and crumbled goat cheese. Serve immediately.

This recipe currently has 0 comments. Add your own comment in the right hand menu.