Dressing
- In a blender or small food processor, purée the bell peppers, vinegar, mustard and honey until smooth. Season with salt and pepper. With the machine running, slowly pour in the oil in a continuous stream. Adjust the seasoning.
Salad
- In a large bowl, combine the spinach, lentils, artichokes and shallot. Season with salt and pepper. Oil lightly. Mix well.
- When ready to serve, drizzle with the dressing.
Chef’s tip:
Roasted bell peppers are available among the canned and preserved vegetables, but you can also roast them yourself. To do so, place fresh bell peppers on a non-stick or parchment paper-lined baking sheet. Coat in oil and roast in an oven preheated to 450°F (230°C) for 30 minutes or until tender and starting to brown, turning the bell peppers over halfway through. Place the bell peppers in an airtight container and let cool for 20 minutes. Remove and compost the skin and seeds.