Roasted peppers & spinach salad with pesto vinaigrette
- Preheat broiler.
- Place sweet peppers on a baking sheet or on foil and grill under the broiler, turning occasionally, until their skin is lightly charred.
- Transfer peppers to a bowl and cover with plastic wrap. Let stand 10 minutes. Reserve liquid that collects in the bowl. Peel and seed peppers and slice them into 2.5-cm (1-in.) strips. Set aside.
- In a small bowl, whisk together the olive oil, pesto, vinegar, mustard, salt, pepper, and 30 mL (2 tbsp.) of reserved juices from the roasted peppers.
- Arrange spinach on a serving plate. Mix peppers with half the vinaigrette and arrange on the spinach. Add the cucumber and shallot and drizzle with remaining vinaigrette. Garnish with shaved Asiago and serve.