Field Greens and Grilled Veggie Salad With Mustard Herb Dressing

• 1 large garlic clove, finely chopped
• 2 teaspoons dijon-style mustard
• 1 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 tablespoon water
• 1 -2 tablespoon finely chopped mixed fresh herbs, plus more for garnish (try parsley, basil, and oregano)
• salt & freshly ground black pepper
• 1 (12 ounce) bag DOLE Vegetable Medley, blanched for 1 minute
• 1 cup DOLE Snap Peas
• 1 DOLE red bell pepper, cut into 1/2-inch wide strips
• 1 small red onion, quartered lengthwise
• 1 12 tablespoons olive oil
• 1 (8 ounce) bag DOLE Field Greens
• 12 cup crumbled goat cheese (optional)

1. Mix the garlic, mustard, and vinegar in a small bowl.
2. Whisk in olive oil and water.
3. Add herbs, and season with salt and pepper.
4. Combine blanched and raw vegetables in a bowl.
5. Add olive oil and toss to coat, season with salt and pepper.
6. Grill vegetables over medium heat, turning frequently, until slightly charred and just tender, about 5-7 minutes.
7. Place salad blend in a large bowl; add half the dressing and gently toss to coat.
8. Arrange salad on a serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing.
9. Sprinkle with goat cheese and more fresh herbs, if desired.

garlic, mustard, red wine vinegar, extra virgin olive oil, water, herbs, salt, vegetable medley, red bell pepper, red onion, olive oil, greens, goat cheese

Taken from www.food.com/recipe/field-greens-and-grilled-veggie-salad-with-mustard-herb-dressing-453550 (may not work)