Makes 8 appetizers
Ingredients
½ lb. mesclun mix
½ lb. red bell peppers
½ lb. fresh mozzarella
2 cups olive oil
2 large garlic cloves, sliced thin
2 oz. balsamic vinegar
2 oz. red wine vinegar
½ tsp. Dijon mustard
Salt
Pepper
1 loaf French bread
Directions
Wash the lettuce mix, dry, and reserve. Roast bell peppers over an open flame until the skin is charred. Place in a bowl and cover with plastic wrap until cool enough to handle. When cool, peel and seed and cut into a large dice. Dice mozzarella. Thinly slice the garlic and cook in ½ cup olive oil over low heat until pale gold in color. Do not overcook. Let cool in the oil.
In a separate bowl, mix vinegars and mustard. Slowly add oil and adjust seasonings. Marinate pepper and mozzarella with half the vinaigrette. Slice French bread into ½-inch-thick slices; brush with olive oil and toast until crisp. Just before serving, dress salad greens. Garnish with toast and pepper-cheese mixture.