Mad River Roll
 
Roasted Pepper and Goat Cheese Salad with Balsamic Vinaigrette
 
Credit:
The American Diabetes Association, www.diabetes.org
 
For the Balsamic Vinaigrette:
1/3 cup balsamic vinegar
1 large garlic clove, finely minced
½ teaspoon salt (optional)
¼ teaspoon black pepper, freshly ground
½ cup extra-virgin olive oil
2 tablespoons water
 
Method:
Combine the vinegar, water, garlic, salt (if desired), and pepper. Whisk in the oil. The dressing will keep, refrigerated, for 2 weeks. Shake or whisk before using to recombine the oil and vinegar.
 
For the Salad:
3 large red, yellow or orange bell peppers (or one of each)
¼ cup thin fresh basil strips, packed
2 tablespoons balsamic vinaigrette
2 tablespoons finely-crumbled goat cheese, such as Cypress Grove Mad River Roll
½ teaspoon black pepper, coarsely ground
4 fresh basil sprin
 
Method:
Cut the peppers lengthwise into 4 quarters; discard the cores, seeds, and membranes. Place the pepper quarters skin-side up on a foil-lined cookie sheet.

Broil 2 to 3 inches from the heat source until the skin is charred and blackened, about 10 minutes.

Place the peppers in a paper bag; close and let stand about 10 minutes. Peel and discard the skin; cut the peppers into 1-inch wide strips and place them in a shallow serving dish.

Sprinkle the peppers with basil; drizzle with vinaigrette. Top with goat cheese and freshly ground pepper. Serve at room temperature garnished with fresh basil sprigs. Serves 4.

Exchanges per ½ cup serving: 1 Vegetable, 1 Monounsaturated Fat