End-of-summer salad

Summer may be winding down, but the options at the farmer’s market are still abundant with bright, fresh flavors. Make this salad to celebrate summer’s bounty before they’re all gone.

Ingredients:

• 2 roasted red peppers, any color (see recipe)
• Olive oil
• 2 large handfuls of spinach
• Golden cherry tomatoes
• Mozzarella, torn into pieces (bocconcini works best for this application)
• 1 cup pesto (see recipe below)

Pesto:

• 3 cups fresh basil leaves
• 2 tablespoons pine nuts
• 1 garlic clove
• 1/4 cup Parmigano-Reggiano, grated
• Olive oil
• Salt
• Pepper

Method:

Roast bell peppers (the extra time it takes to roast your own is incredibly worth it. Instead of vinegary jarred peppers, you get a smoky-yet-tangy flavor). Take two large bell peppers and rub with olive oil, just a few tablespoons. Place under broiler for 15–20 minutes, turning often until skin is blackened. Remove, and place in a paper bag or in a plastic covered bowl for 25 minutes. When cool, carefully remove skin with your fingers and discard seeds. Slice and set aside.

Take a large serving bowl, add spinach and tomatoes.

Make pesto: toast the pine nuts in a small skillet for two to three minutes at a low heat until slightly browned. Let cool for a few minutes, and add to a blender or food processor. Run machine until nuts are blended. Add garlic clove and basil, and with the machine running, drizzle in about 1/4 cup of olive oil. When mixture is well blended, place in a small bowl and add cheese. If you have time, let the pesto sit for 20 minutes or overnight-the garlic flavor will mellow a bit.

Dip each mozzarella ball or piece in pesto and add them to the salad bowl. Add roasted pepper slices and drizzle with a little more olive oil if desired. Toss, season with salt and pepper, and serve.

Serves 1–2 people.