From Recipes from America’s Small Farms

2 large red bell peppers

3 TBSP olive oil

1 tsp sugar

1 tsp Dijon mustard

1 garlic clove, chopped

½ lb arugula, washed and drained

1 small head radicchio, separated, washed and drained

Preheat a grill or the broiler; grill or broil the peppers until fairly blackened.  Transfer the peppers to a plastic container or paper bag closed tight (a bowl with saran wrap will also work); set aside to cool to room temperature.

Meanwhile, combine the oil, sugar, mustard, and garlic in a small jar and shake well.

Break the arugula and radicchio into pieces and combine in a large bowl.  When the peppers have cooled, remove and discard the skins, seeds, and cores.  Coarsely chop the peppers and toss with the arugula and radicchio. 

Shake the dressing well; drizzle over the salad and toss.