Grape‐Balsamic Dressing Mesclun Greens, Roasted Bell Peppers, Hass Avocado

 

Ingredients -

1 cup Roasted bell peppers 
4 tbsp Olive oil 
1 cup Haas avocados 
2 tbsp Lemon juice 
1 cup Mesclun salad leaves 
1 cup Garlic croutons 
1/2 cup Cherry tomatoes halved 
1/2 cup Red radish sliced 
1/2 cup Balsamic‐shallot vinaigrette 
Salt to taste
Pepper to taste

Procedure -

Roast the peppers, peel and seed. Cut into wide strips, Lay out, brush with olive oil and season.
Cut the avocado in half, remove the stone and skin. Cut into large dice, toss with a little lemon juice and season lightly. Place the mesclun with the red peppers, avocado, cherry tomatoes, croutons and radish. Add a little dressing and light seasoning. Carefully toss the ingredients and mound on the plate.