Grilled Vegetable and Goat Cheese Salad

Ingredients

• 2 cups arugula 
• 5 ounce baby spinach fresh
• 0.5 teaspoon pepper black divided freshly ground
• 0.3 cup chipotle snack mix sweet
• 4 ounce ciabatta bread 
• 0.5 teaspoon dijon mustard 
• 1 pound eggplant cut into 1/2-inch-thick slices
• 4 ounces goat cheese cut into 4 slices
• 1.5 cups grape tomatoes halved
• 1 tablespoon olive oil extra-virgin
• 1 large bell pepper red cut into 6 wedges
• 0.3 teaspoon salt 
• 2 tablespoons sherry vinegar 

Equipment

• bowl
• whisk
• grill
• ziploc bags

Directions

1. Preheat grill to medium-high heat.
2. Place eggplant and bell pepper on a grill rack coated with cooking spray; grill 4 minutes on each side or until tender.
3. Place bell pepper wedges in a zip-top plastic bag; seal.
4. Let stand 15 minutes. Peel bell pepper wedges. Reserve 2 bell pepper wedges and 2 eggplant slices for Sunday's brunch. Coarsely chop remaining bell pepper and remaining eggplant.
5. Sprinkle with 1/4 teaspoon black pepper.
6. Place bread slices on grill rack; grill 2 minutes on each side or until golden brown.
7. Place remaining 1/4 teaspoon black pepper, vinegar, oil, mustard, and salt in a large bowl; stir well with a whisk.
8. Add eggplant, bell pepper, arugula, tomatoes, and spinach; toss gently to combine. Arrange about 2 1/2 cups salad on each of 4 plates; top each serving with 1 goat cheese slice and 1 tablespoon Sweet Chipotle Snack
9. Mix.
10. Serve each salad with 1 toast slice.