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Mesclun salad with oven-roasted peppers and feta dressing

Ingredients: 2 red bell pepper; halved lengthwise, seeded 2 yellow bell pepper; halved lengthwise, seeded 2 orange bell pepper; halved lengthwise, seeded 5 Tablespoon(s) olive oil; divided 6 Ounce(s) feta cheese; diced 3/8 Cup(s) cold water 1 small garlic clove; minced 1 1/2 4.5 oz bag mesclun salad 1 1/2 Tablespoon(s) sherry vinegar 1 kalamata olives; optional Directions: Preheat oven to 425F . Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 T 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 with salt and pepper. Place in a small bowl. (Peppers can be made 1 day ahead. Cover and chill.) Place 6 oz diced feta, 6 T cold water and 1 T 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 T oil, then vinegar. Season to taste with salt and pepper. Arrange greens on a large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 oz crumbled feta. Garnish with olives, if desired. Contributor: Bon Appetit March 2004 p 42
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