Three Pepper Cheese Salad

[marti]

Three Pepper Cheese Salad

Serves 4

4 ounces mozzarella cheese, shredded

1 green pepper, sliced in thin strips

1 red pepper, sliced in thin strips

1 yellow pepper, sliced in thin strips

1 red onion, thinly sliced

Italian vinaigrette:

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried

1/3 cup olive oil

Salt and freshly ground pepper to taste

Place the mozzarella in a bowl with the peppers and onion. To make the

vinaigrette, whisk together the mustard, vinegar and oregano in a

small bowl. Whisk in the olive oil. The mixture should thicken

slightly. Season with salt and pepper. Pour the vinaigrette over the

peppers. This can be made up to twelve hours ahead. Roasted peppers

can be substituted for the fresh peppers.