Roasted Pepper And Baby Spinach Salad - cooking recipe

Ingredients

2 None red peppers, quartered and deseeded
1 head romaine lettuce
2 1/2 cups baby spinach
None None Dressing
1 tbsp red wine vinegar
2 tsp wholegrain mustard
4 tbsp olive oil

Preparation

Preheat broiler to high. Place peppers skin-side up on broiler pan. Broil until skins are charred. Place in a plastic food bag and cool. Peel off skins. Slice.
Separate lettuce leaves. Place in a serving bowl with spinach and peppers. Gently toss together.
To serve, place vinegar, mustard and olive oil in a screw-top jar. Season to taste and shake to combine. Pour over the salad. Toss to mix.