MESCLUN SALAD WITH OVEN-ROASTED PEPPERS AND FETA DRESSING

Mesclun Salad with Oven-Roasted Peppers and Feta Dressing image

Yield Makes 6 servings

Number Of Ingredients 10

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2 large red bell peppers, halved lengthwise, seeded
2 large yellow bell peppers, halved lengthwise, seeded
2 large orange bell peppers, halved lengthwise, seeded
5 tablespoons olive oil, divided
6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup)
6 tablespoons cold water
1 small garlic clove, chopped
1 1/2 4.5-ounce bags mesclun salad
1 1/2 tablespoons Sherry wine vinegar
Kalamata olives (optional)

Steps:

Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips. Season to taste with salt and pepper. Place in small bowl. (Peppers can be made 1 day ahead. Cover and chill.)
Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing aside.
Place mesclun in large bowl. Toss with remaining 2 tablespoons oil, then vinegar. Season to taste with salt and pepper. Arrange greens on large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta. Garnish with olives, if desired.