Escarole-Arugula Salad With Roasted Peppers And Marinated Onions

• 1 red bell pepper
• 1 yellow bell pepper
• 3 tablespoons balsamic vinegar, divided
• 2 teaspoons honey, divided
• 1 cup vertically sliced red onion
• 1 teaspoon fresh thyme leaves
• 1 teaspoon whole-grain Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extravirgin olive oil
• 4 cups chopped escarole
• 2 cups baby arugula leaves

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut bell peppers into thin strips.
3. Combine 1 tablespoon balsamic vinegar and 1 teaspoon honey in a medium bowl, stirring with a whisk. Add onion and thyme; toss well to coat. Let stand for 15 minutes.
4. Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, Dijon mustard, salt, and pepper in a small bowl. Gradually add olive oil, stirring with a whisk. Combine escarole, arugula, bell pepper strips, and onion mixture in a large bowl. Drizzle vinegar mixture over escarole mixture, and toss gently to combine.

red bell pepper, yellow bell pepper, balsamic vinegar, honey, red onion, thyme, wholegrain, salt, freshly ground black pepper, extravirgin olive oil, escarole, baby arugula

Taken from www.myrecipes.com/recipe/escarole-arugula-salad-with-roasted-peppers-marinated-onions (may not work)