Roasted Bell Pepper & Arugula Salad
Updated: January 7, 2009
Recipe from Cafe Luna owner Iren Aikmen:
1 red bell pepper roasted and skinned
"Blue Moon Farms" 1/2 cup arugula
toasted pinenuts
Prairie fruit farms goat cheese (locally produced)
vinegar and oil
nicoise olive oil puree
Place the bell pepper over a flame until charred. Immediately place pepper into container with lid or a paper bag to "sweat" the skin off. Remove the blackened skin with paper towel and a quick rinse. make one cut into the pepper to open it up and scape out seeds. Stuff the pepper with the arugula and drizzle a touch of balsamic vinegar and olive oil. Sprinkle atop a few roasted pinenuts. (To roast pinenuts, place in a dry pan and heat until brown) Finish salad with apiece of goat cheese and toasted bread.
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