Tonight I am teaching a class at the Sacramento Bee on Building a Better Blog. If you are local, I would love if you stopped by! It should be a fun class and I would be thrilled to see you there. The people at Sac Connect have been incredibly supportive of me and this blog and I am truly grateful for them. Come on out and learn some things about blogging.
I am so beyond tired as I type this that I can barely see straight. We were on the East Coast this weekend and air travel is not what it used to be. It is a long story. One that I would like to move on from. Anyway, this post is going to be quick, and this recipe is the perfect recipe for a quick post. This pepper salad is so beautiful and so simple to prepare. Simply cut up some peppers, grill them slightly and drizzle them with a slightly sweet dressing. Add some crumbled goat or blue cheese and some torn basil. This salad is my idea of a perfect spring side dish. I served this with some grilled chicken and was pretty happy if I do say so myself. Leftovers would make a great pasta salad or a nice vegetarian sandwich.
3 peppers (I like red and yellow)
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon brown sugar
1/2 cup crumbled blue cheese (or goat cheese)
1/2 cup fresh basil leaves
salt and pepper
Whisk together the balsamic vinegar, brown sugar, salt and pepper. I like to dissolve the sugar before I add the olive oil.
Whisk in the olive oil. This can be made a few days ahead of time and kept in the fridge.
Quarter the peppers. Spray them with cooking spray.
Grill the peppers on a preheated medium high grill. Cook about 5 minutes on each side with the lid closed.
Drizzle with the dressing. Add crumbled blue cheese and torn basil leaves.
Season with salt and pepper.
Adapted from Southern Living.