Roasted Vegetable Salad

Ingredients:
1 red bell pepper
1 yellow bell pepper
3 tablespoons balsamic vinegar, divided
2 teaspoons honey, divided
1 cup vertically sliced red onion
1 teaspoon fresh thyme leaves
1 teaspoon whole-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
4 cups chopped escarole
2 cups baby arugula leaves

Instructions:
1) Preheat broiler.
2) Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut bell peppers into thin strips.
3) Combine 1 tablespoon balsamic vinegar and 1 teaspoon honey in a medium bowl, stirring with a whisk. Add onion and thyme; toss well to coat. Let stand for 15 minutes.
4) Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, Dijon mustard, salt, and pepper in a small bowl. Gradually add olive oil, stirring with a whisk. Combine escarole, arugula, bell pepper strips, and onion mixture in a large bowl. Drizzle vinegar over escarole mixture, and toss gently to combine.

*Makes 6 servings*