Escarole-Arugula Salad with Roasted Peppers and Marinated Onions

Ingredients

• 2 cups baby arugula leaves 
• 3 tablespoons balsamic vinegar divided
• 0.3 teaspoon pepper black freshly ground
• 4 cups endive chopped
• 1 tablespoon olive oil extravirgin
• 1 teaspoon thyme leaves fresh
• 2 teaspoons honey divided
• 1  bell pepper red
• 1 cup onion red vertically sliced
• 0.5 teaspoon salt 
• 1 teaspoon whole-grain dijon mustard 
• 1  bell pepper yellow

Equipment

• bowl
• baking sheet
• whisk
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 10 minutes. Peel and cut bell peppers into thin strips.
6. Combine 1 tablespoon balsamic vinegar and 1 teaspoon honey in a medium bowl, stirring with a whisk.
7. Add onion and thyme; toss well to coat.
8. Let stand for 15 minutes.
9. 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.
10. Combine escarole, arugula, bell pepper strips, and onion mixture in a large bowl.
11. Drizzle vinegar mixture over escarole mixture, and toss gently to combine.