Roasted red pepper, bean and arugula salad

Peppers really come into their glory in September.  Most varieties are fully ripe and flavor is at it’s peak.  Chef Jen will be cooking with peppers on September 7 and the pepper tasting is September 14.

3 cups chopped arugula or spinach leaves
4 ripe bell peppers
1/3 cup sliced red onion
1½ cups cooked or 1 can (16
ounces) white beans, rinsed and drained
2½ tablespoons balsamic vinegar, or other vinegar
2 teaspoon honey

2 tablespoon olive oil
1 garlic clove, minced , 1/4 cup chopped fresh parsley
Salt and pepper to taste

1. Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source or cook on a grill.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter with the arugula and season with salt and pepper.
1. In a large bowl, combine red onion, parsley and white beans.
2. To make dressing, mix vinegar, oil,honey, garlic, salt and pepper in a small bowl.
3. Pour dressing over bean mixture and mix well. Pour on peppers and arugula.
4. Serve and enjoy!
5. Refrigerate leftovers.