Grilled Vegetable Salad With Mustard Herb Dressing

Ingredients

• 1 tablespoon red wine vinegar
• 2 teaspoons dijon-style mustard
• 1 large garlic clove, minced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon water
• 1-2 tablespoon mixed fresh herbs, finely chopped (try parsley, basil, and oregano)
• salt and black pepper, freshly ground

• 1 (12 ounce) package DOLE Vegetable Medley, blanched for 1 minute
• 1 cup DOLE Snap Peas
• 1 red bell pepper, cut into 1/2-inch wide strips
• 1 small red onion, quartered lengthwise
• 1 1/2 tablespoons olive oil

• 1 (8 ounce) package DOLE Field Greens or DOLE Mediterranean Salad Blend
• 1/2 cup goat cheese, crumbled (optional)

Directions

1. 1

   Mix vinegar, mustard and garlic in small bowl. Whisk in olive oil and water. Add herbs; season with salt and pepper.

2. 2

   Combine blanched and raw vegetables in bowl. Add olive oil and toss to coat; season with salt and pepper. Cook vegetables in grill pan over medium heat, turning frequently, until slightly charred and just tender, about 5 to 7 minutes.

3. 3

   Place salad blend in large bowl; add half the dressing and gently toss to coat. Arrange salad on serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.