Fennel, Orange and Roasted Pepper Salad

This recipe is from Yummly.
2 red bell pepper (large, halved with tops and seeds removed)
10 berries (Tasmanian pepper, crushed well)
2 tbsps lemon juice
6 tbsps olive oil (mild)
4 ozs arugula
1 fennel bulb (large, thinly sliced)
2 orange segments (large)

1. Set broiler to high. Line a sheet pan with a large amount of aluminum foil, and add peppers. Broil at least six inches away from broiler for 20 minutes, or until peppers yield without resistance to a knife and their skins are completely black. Wrap up in foil and let rest for five minutes, before peeling off skin and slicing peppers into thin strips.

2. In a small bowl, combine Tasmanian pepper and lemon juice. Let pepper infuse for 15 minutes, then whisk in olive oil until emulsified.

3. To serve, either toss arugula, fennel, oranges, and peppers with dressing and salt in a bowl, or create six beds of arugula on salad plates and evenly divide additional ingredients, spooning dressing and salt to taste over each plate


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