Mesclun Salad with Oven Roasted Peppers

INGREDIENTS    4 large peppers, halved lengthwise, seeded    5 tablespoons olive oil, divided    6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup) ** (Chevre is also a good substitute)    6 tablespoons cold water    1 small garlic clove, chopped    1 1/2 4.5-ounce bags mesclun salad    1 1/2 tablespoons Sherry wine vinegar    Kalamata olives (optional)        INSTRUCTIONS    Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips. Season to taste with salt and pepper. Place in small bowl. DO AHEAD Peppers can be made 1 day ahead. Cover and chill.  Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing aside.  Place mesclun in large bowl. Toss with remaining 2 tablespoons oil, then vinegar. Season to taste with salt and pepper. Arrange greens on large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta. Garnish with olives, if desired.

INGREDIENTS

4 large peppers, halved lengthwise, seeded

5 tablespoons olive oil, divided

6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup) ** (Chevre is also a good substitute)

6 tablespoons cold water

1 small garlic clove, chopped

1 1/2 4.5-ounce bags mesclun salad

1 1/2 tablespoons Sherry wine vinegar

Kalamata olives (optional)

 

INSTRUCTIONS

Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips. Season to taste with salt and pepper. Place in small bowl. DO AHEAD Peppers can be made 1 day ahead. Cover and chill.

Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing aside.

Place mesclun in large bowl. Toss with remaining 2 tablespoons oil, then vinegar. Season to taste with salt and pepper. Arrange greens on large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta. Garnish with olives, if desired.