Fresh Mozzarella and Tomato Salad With Sherry Vinaigrette

• 3 7-ounce jars of roasted peppers
• 1 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped garlic
• 1 teaspoon fresh thyme
• 1 tablespoon fresh parsley
• 1/4 cup Spanish sherry vinegar
• 1 teaspoon dijon mustard
• 2 pounds fresh mozzarella cut into 1/4-inch slices
• 2 pounds vine-ripened tomatoes cut in 1/4-inch slices
• 1 pound organic mesclun
• 1 cup parsley leaves
• bunch of scallions (chop all the white and some of the green)
• 3/4 pound oil-cured olives, pitted and julienned
• 3/4 cup toasted walnuts
• salt and pepper to taste

1. Drain the peppers and, in a bowl, mix with 1/4 cup olive oil.
2. Add a pinch of salt and briefly grill.
3. Put back in bowl, add another 1/4 cup olive oil, garlic, thyme and chopped parsley.
4. Mix well and keep warm.

peppers, extravirgin olive oil, garlic, thyme, parsley, spanish sherry vinegar, mustard, mozzarella, tomatoes, parsley, scallions, olives, walnuts, salt

Taken from cooking.nytimes.com/recipes/8846 (may not work)