Grilled Vegetable, Arugula, and Yellow Tomato Salad

Ingredients

• 10 ounces arugula loosely packed trimmed
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 1 tablespoon olive oil extravirgin
• 1 tablespoon honey 
• 12 ounces bell pepper red
• 0.5 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 1 large onion sweet cut into (1/4-inch-thick) slices ( 10 ounces)
• 2 tablespoons balsamic vinegar white
• 3  tomatoes yellow cut into 8 wedges ( 12 ounces)

Equipment

• bowl
• whisk
• grill
• ziploc bags

Directions

1. Prepare grill.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place bell pepper halves, skin sides down, on grill rack coated with cooking spray. Grill 5 minutes on each side or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 10 minutes. Peel and cut bell peppers into strips.
6. Place onion on grill; grill 7 minutes on each side or until tender. Cool 5 minutes; cut onion slices in half.
7. Combine bell peppers, onion, arugula, and tomatoes in a large bowl; toss gently to combine.
8. Combine shallots and the remaining ingredients, stirring with a whisk.
9. Drizzle dressing over salad; toss gently to coat.
10. Serve immediately.