Adapted from the Dean & DeLuca Cookbook

2 red bell peppers (about 1/4 lb)
1/2 lb smoked mozzarella at room temperature
1/4 cup finely minced fresh parsley
2 tsp extra-virgin olive oil
1/16th tsp garlic, chopped to a paste
salt and pepper to taste
4 cups of lightly dressed, baby salad greens

Roast the red peppers according to your favorite method until the skin is dark black.  We did it on the BBQ outside. Let cool and remove the skin.  Often placing them in a paper bag for cooling is useful. We had so many we just refrigerated them all overnight. Do not run the peppers under water! This washes away a lot of the great flavor. Remove the stem, seeds and ribs. Cut into little cubes.

Cut the mozzarella into small dice and mix with the red pepper. Add the parsley, the oil, and the garlic. Season with salt and pepper.

Divide the salad greens among 4 plates and top with the smoked mozzarella mixture. Serve immediately.

Serves 4.