Ingredients
1 roasted pepper
4 artichoke hearts
10 black olives (calamata)
1 tbl balsamic vinegar
1 tbl mustard
1 tbl grape seed oil
Instructions
1. Roast pepper over flame till black, peel back black (discard). Julienne strips.
2. Quarter artichoke hearts and toss all w/ dressing.
Dressing
1 tbl each, balsamic vinegar, mustard, grapeseed oil.
