Roasted Pepper Salad With Ciliegine And Honey Balsamic Dressing

• 1 cup Balsamic Vinegar
• 1/4 cups Honey
• 1 jar 16oz Red Roasted Peppers
• 1 jar 16oz Yellow Roasted Peppers
• 1 whole Small Red Onion
• 2 cups Assorted Baby Greens
• 1 pint Yellow Cherry Tomatoes, Halved
• 1 pint Red Grape Tomatoes, Halved
• 1 pound Ciliegine Mozzarella Balls
• 1 Tablespoon Olive Oil
• 1 Tablespoon Each: Fresh; Oregano, Parsley, Basil Chopped

1. Pour balsamic vinegar and honey into a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/2 cup. This will take about 10 minutes. Set aside, and cool to room temperature.
2. Chop peppers into 1 inch pieces. Halve the red onion and then slice the halves. On a platter spread out the greens, then layer on the peppers, tomatoes, onion and mozzarella. Drizzle with olive oil and the balsamic vinegar mixture. Sprinkle with fresh herbs and serve.

balsamic vinegar, ubc, red, peppers, red onion, tomatoes, red grape tomatoes, mozzarella balls, olive oil, oregano

Taken from tastykitchen.com/recipes/salads/roasted-pepper-salad-with-ciliegine-and-honey-balsamic-dressing/ (may not work)