Mixed Greens with Smoked Ham, Black-Eyed Peas, and Roasted-Red-Pepper Dressing

• 1 red bell pepper
• 1 clove garlic, smashed
• 1 tablespoon balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 pound mixed salad greens (about 4 quarts)
• 1 1/4-pound piece smoked ham, such as Black Forest, halved lengthwise and cut crosswise into thin strips
• 3/4 cup drained and rinsed canned black-eyed peas (from one 15-ounce can)

1. Roast the pepper over a gas flame or grill or broil it, turning with tongs until charred all over, about 10 minutes.
2. When the pepper is cool enough to handle, pull off the skin.
3. Remove the stem, seeds, and ribs.
4. Cut the pepper into pieces.
5. In a blender, combine the roasted pepper, the garlic, vinegar, oil, salt, and black pepper.
6. Puree until smooth.
7. In a large bowl, combine the greens with the ham and black-eyed peas.
8. Serve the salad with the dressing spooned over the top.

red bell pepper, clove garlic, balsamic vinegar, olive oil, salt, freshground black pepper, salad greens, ham, blackeyed peas

Taken from www.foodandwine.com/recipes/mixed-greens-smoked-ham-black-eyed-peas-and-roasted-red-pepper-dressing (may not work)