Mesclun Salad with Oven-Roasted Peppers and Feta Dressing

• 2 large red bell peppers, halved lengthwise, seeded
• 2 large yellow bell peppers, halved lengthwise, seeded
• 2 large orange bell peppers, halved lengthwise, seeded
• 5 tablespoons olive oil, divided
• 6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup)
• 6 tablespoons cold water
• 1 small garlic clove, chopped
• 1 1/2 4.5-ounce bags mesclun salad
• 1 1/2 tablespoons Sherry wine vinegar
• Kalamata olives (optional)

1. Preheat oven to 425F.
2. Place all peppers, cut side down, on large rimmed baking sheet.
3. Drizzle with 2 tablespoons oil.
4. Roast until peppers are tender and brown in spots, about 45 minutes.
5. Remove from oven and cool 15 minutes on baking sheet.
6. Peel peppers; cut each half lengthwise into 4 strips.
7. Season to taste with salt and pepper.
8. Place in small bowl.
9. (Peppers can be made 1 day ahead.
10. Cover and chill.)
11. Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute.
12. Add garlic and blend 2 seconds.
13. Set dressing aside.
14. Place mesclun in large bowl.
15. Toss with remaining 2 tablespoons oil, then vinegar.
16. Season to taste with salt and pepper.
17. Arrange greens on large platter; top with peppers.
18. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta.
19. Garnish with olives, if desired.

red bell peppers, yellow bell peppers, orange bell peppers, olive oil, feta cheese, cold water, garlic, salad, sherry wine vinegar, olives

Taken from www.epicurious.com/recipes/food/views/mesclun-salad-with-oven-roasted-peppers-and-feta-dressing-109252 (may not work)