Ingredients
2
large red bell peppers
2
medium red onions, cut crosswise into 1/2-inch slices
Extra-virgin olive oil
1/4
cup extra-virgin olive oil
2
tablespoons red wine vinegar
1 1/2
teaspoons finely chopped garlic
1/2
teaspoon kosher salt
1/4
teaspoon freshly ground pepper
6
cups torn arugula
1/2
cup coarsely chopped walnuts, toasted
1
cup crumbled feta cheese (4 oz)
Preparation
Heat gas or charcoal grill. Cut bell peppers lengthwise into quarters; remove stems, seeds and membranes. Lightly brush onion slices with oil.
Place pepper wedges, skin side down, and onions on grill over medium heat. Cover grill; cook about 10 minutes, turning occasionally, until pepper skins are completely blackened and blistered and onions are tender.
Set onions aside. Immediately place pepper wedges in medium bowl. Cover bowl tightly with plastic wrap. Cool 5 minutes. Peel off blackened skin; rinse quickly with water. Cut peppers into strips. Return peppers to bowl; add onions.
In small bowl, mix 1/4 cup oil, the vinegar, garlic, salt and pepper with whisk. Add 2 tablespoons dressing to onion mixture; toss to coat. In large bowl, toss arugula with remaining dressing. Top with onion mixture, walnuts and cheese. Serve immediately.
