…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)
Olive oil
Red wine vinegar
Honey
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.