Roasted Red Pepper Salad With Feta, Port And Spice Vinaigrette
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
38
Spice
45
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Sherry Wine Vinegar3 tbsps
Sugar1 tsp
Ground Nutmeg6 tbsps
Vegetable Oil1 large
Red Bell Pepper3 cup
Crumbled Feta CheeseDirections:
1
(Vinaigrette can be prepared 1 day ahead
2
Cover and refrigerate
3
Strain vinaigrette into small bowl
4
Combine ruby Port, Sherry wine vinegar, sugar, cinnamon stick and nutmeg in heavy medium saucepan
5
Boil mixture over medium-high heat until sugar dissolves and mixture is reduced to 2/3 cup, stirring frequently, about 12 minutes
6
Transfer mixture, including cinnamon stick, to blender
7
With machine running, gradually add vegetable oil and blend well
8
Strain vinaigrette into small bowl
9
(Vinaigrette can be prepared 1 day ahead
10
Cover and refrigerate
11
Bring to room temperature before using
12
) Char red bell pepper over gas flame or in broiler until blackened on all sides
13
Enclose pepper in paper bag
14
Let stand 10 minutes
15
Peel and seed pepper
16
Cut into thin strips
17
Combine bell pepper strips, greens and feta in bowl
18
Toss with dressing to coat
19
Divide among plates and serve
20
Combine ruby Port, Sherry wine vinegar, sugar, cinnamon stick and nutmeg in heavy medium saucepan
21
Boil mixture over medium-high heat until sugar dissolves and mixture is reduced to 2/3 cup, stirring frequently, about 12 minutes
22
Transfer mixture, including cinnamon stick, to blender
23
With machine running, gradually add vegetable oil and blend well
24
Bring to room temperature before using
25
) Char red bell pepper over gas flame or in broiler until blackened on all sides
26
Enclose pepper in paper bag
27
Let stand 10 minutes
28
Peel and seed pepper
29
Cut into thin strips
30
Combine bell pepper strips, greens and feta in bowl
31
Toss with dressing to coat
32
Divide among plates and serve