Tuesday, April 26, 2016

Roasted Sweet Pepper Cheddar Cheese Salad

2 pounds mini sweet peppers
3 cups mixed salad greens
10 garlic cloves, peeled
1/2 cup sharp cheddar cheese, shavings
Salt and black pepper

Preheat oven to 500 F.

Arrange peppers and garlic cloves on a baking sheet and drizzle generously with extra virgin olive oil. Season with salt and black pepper.  Bake for 20 minutes, turning vegetables over halfway during cooking.

Remove from oven and set aside to reach room temperature( about 2 hours). Cover the bottom of a large serving platter with the mixed salad greens. Season with salt and black pepper. Arrange sweet peppers and garlic on top (refer to picture) and drizzle generously with any fruit flavoured balsamic vinaigrette of your choice. 

I used raspberry balsamic vinaigrette.

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