Recipes
Pyrrhas Roasted Pepper and Caper Salad

Pyrrha’s Roasted Pepper and Caper Salad

YIELD: 8 servings

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
4 oz. capers
2 stalks celery, chopped
2 oz. fresh parsley, minced
12 oz. baby leaf spinach, julienned
    (or whole, optional)
4 oz. goat cheese

For the Champagne Vinaigrette:
1 garlic clove, finely chopped
2 Tbsps. Dijon mustard
¼ cup champagne vinegar

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