Roasted Pepper and Parmesan Salad with Basil Vinaigrette

Roasted Pepper and Parmesan Salad with Basil VinaigretteYou will need:

Green bell pepper
8 small or 4 large Belgium endives
1/4 Cup Calolea olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon fresh basil, chopped or 1/2 teaspoon dried basil
Salt and pepper to taste
4 Branches of mache, arugula or watercress
1/2 Cup shaved or crumbled good quality Parmesan cheese

To prepare:

Preheat broiler. Broil peppers close to source of heat until blackened on all sides. Place in a bowl covered with plastic wrap and let sit for 10 minutes. Peel skin from peppers and remove seeds and stems. Rinse, pat dry and slice.

Peel leaves from endive; rinse under cold water; pat dry. Combine olive oil, vinegar, basil and salt and pepper to taste.

Arrange endive in spoke-like fashion on each of four plates. Top each with 1/4 of the sliced peppers and 1 branch of mache. Sprinkle each with 1/4 of the cheese. Drizzle with dressing.

Serves 4