Chiffonade Of Spinach - cooking recipe

Ingredients

Dressing
8 garlic cloves, roasted
1 lemon, juice of
1 cup light olive oil
2 tablespoons honey
salt and pepper
2 tablespoons chopped parsley
Salad
2 red bell peppers, halved and seeded
2 bunches large spinach leaves, stemmed and sliced thinly lengthwise
12 pitted kalamata olives, quatered
4 ounces feta cheese

Preparation

Heat broiler. Place bell peppers cut side down on baking sheet and broil until skin turns black. Immediately place in a brown paper bag to steam and allow skins to peel easily.
Meanwhile prepare dressing. In a blender, combine garlic, lemon juice, oil and honey. Pulse to emulsify. Season with salt and pepper, add parsley, pulse again.
Peel and cut peppers into thin strips.
In a large bowl toss spinach, peppers, olives, cheese and pine nuts with dressing.