…except for a few minor linguistic coincidences. Also the fact that they are both GREAT.
For a Peppers Salad that’s just as irresistible, you will need:
Mixed greens and baby spinach
4-6 oz. goat cheese
One red pepper (for extra color you can always throw in a yellow and an orange pepper too)
One small red onion
One crisp apple
1/2 cup pecans (or walnuts, if that’s your thing)
Red wine vinegar
Salt, pepper, and cumin to taste
First, slice the pepper and onion thinly and let them sit in a shallow bowl with 4 tablespoons olive oil, 2 tablespoons red wine vinegar, and 2 tablespoons honey (if you add the honey after the oil using the same spoon, it won’t stick). Add salt and pepper and cumin to taste.
While that’s marinating a bit, combine the greens, dollops of goat cheese, thin slices of apple, and the nuts in a salad bowl.
Once the onion and pepper have soaked up some honey-vinegar goodness, pour them over the salad and toss everything together with your favorite dressing. Eventually the goat cheese will spread out a bit and coat the greens.
As an alternative, you can spread goat cheese on small slices of lightly toasted baguette and use them as croutons.