Chiffonade Of Spinach

• Dressing
• 8 garlic cloves, roasted
• 1 lemon, juice of
• 1 cup light olive oil
• 2 tablespoons honey
• salt and pepper
• 2 tablespoons chopped parsley
• Salad
• 2 red bell peppers, halved and seeded
• 2 bunches large spinach leaves, stemmed and sliced thinly lengthwise
• 12 pitted kalamata olives, quatered
• 4 ounces feta cheese

1. Heat broiler. Place bell peppers cut side down on baking sheet and broil until skin turns black. Immediately place in a brown paper bag to steam and allow skins to peel easily.
2. Meanwhile prepare dressing. In a blender, combine garlic, lemon juice, oil and honey. Pulse to emulsify. Season with salt and pepper, add parsley, pulse again.
3. Peel and cut peppers into thin strips.
4. In a large bowl toss spinach, peppers, olives, cheese and pine nuts with dressing.

dressing, garlic, lemon, light olive oil, honey, salt, parsley, salad, red bell peppers, spinach leaves, olives, feta cheese

Taken from www.food.com/recipe/chiffonade-of-spinach-372108 (may not work)