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.