This recipe can be prepared in 45 minutes or less.

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)

    DIRECTIONS

    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.


    In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.