Roasted Pepper, Arugula Salad with Pine Nuts and Truffle Vinaigrette

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Fire-Roasted Pepper and Arugula Salad with Toasted Pine Nuts, Pecorino Romano and Truffle Vinaigrette

This Italian-inspired salad has the crunch of pine nuts, saltiness of cheese, spicy arugula, richness of truffle and smokiness of fire-roasted peppers. You'll want to make this for every dinner party!

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Yield: 4 servings

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Active Time: 15 minutes
Start to Finish: 25 minutes

For this recipe you’ll need:

For the vinaigrette:

1 shallot, minced
1 teaspoon Dijon or whole-grain mustard
3 tablespoons red wine vinegar
1 teaspoon honey
1/4 cup extra virgin olive oil
2 tablespoons truffle oil
Salt and pepper to taste
1 red pepper
4 cups arugula
1/4 cup fresh basil leaves, torn into bite-size pieces
1/4 cup pine nuts, toasted
1/3 cup Romano cheese, shaved

In a medium-size bowl, whisk together the shallot, mustard, vinegar and honey.
Slowly drizzle in the olive oil and truffle oil whisking rapidly to create a temporary emulsion. Season with salt and pepper to taste. Set aside.
To roast the pepper, place them directly on your gas burner over high heat. Cook the pepper, turning frequently, until the outside is completely blackened.
Place the pepper in a bowl and cover with plastic wrap. Allow to steam for 10 to 15 minutes. Remove the blackened skin from the pepper, resisting the urge to rinse them. Cut the roasted pepper into strips, discarding any seeds, and place in a bowl.
Add the arugula, basil and pine nuts and gently toss.
Dress the salad with just enough of the vinaigrette to coat.
Serve on salad plates, and top with shaved Romano.
Note:
If you do not have a gas stove, place the peppers on a sheet tray and broil under high heat until blackened on all sides.

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