Colorida ensalada mediterránea con pimientos asados, queso de cabra y verduras frescas, aderezada con vinagreta balsámica.
# Ingredientes:
→ Roasted Peppers
01 - 3 large red bell peppers
02 - 1 tbsp olive oil
03 - Salt and pepper, to taste
→ Salad Base
04 - 100 g (3.5 oz) mixed salad greens (e.g., arugula, baby spinach, frisée)
05 - 120 g (4 oz) goat cheese, crumbled or sliced
06 - ½ small red onion, thinly sliced
07 - 2 tbsp toasted pine nuts or walnuts (optional)
→ Dressing
08 - 2 tbsp balsamic vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 4 tbsp extra virgin olive oil
12 - Salt and freshly ground black pepper, to taste
# Instrucciones:
01 - Preheat oven to 220°C (425°F). Place red peppers on a baking tray, brush with olive oil, and roast for 25 minutes, turning occasionally, until blistered and charred.
02 - Transfer peppers to a bowl, cover with a plate or plastic wrap, and let steam for 10 minutes. Peel skins, remove seeds, and slice into strips.
03 - In a small bowl, whisk together balsamic vinegar, mustard, honey, olive oil, salt, and pepper to make the dressing.
04 - In a large bowl, toss the greens and red onion with most of the dressing.
05 - Arrange greens on a serving platter or plates. Top with roasted pepper strips and goat cheese. Sprinkle with nuts if using.
06 - Drizzle with remaining dressing and serve immediately.
