Arrange the mixed greens on a platter and add the bell peppers. Add the Vinaigrette sprinkle over the scallions, capers, and goat cheese.
Bell Pepper and Goat Cheese Salad
- 2 red bell peppers
- 2 yellow bell peppers
- 6 scallions chopped
- 1 bag mixed greens
- 1 tbsp capers
- 6 oz goat cheese
- Vinaigrette Dressing
- 4 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Vinegar (apple cider, white, whatever you like)
- 1 Tbsp Honey
- Juice of 1/2 lemon
- Salt and Pepper to taste
Cut each bell pepper in half and remove the cores and seeds. Then cut into thin strips. You can sauté or broil the bell peppers. I sautéed them for 15 minutes in olive oil until they are soft and the skin was slightly charred. Transfer the bell peppers to a bowl.