Roasted Peppers and Sun-dried Tomatoes with Fresh Mozzarella

1) To roast peppers, choose large, heavy ones. A mix of red and green will look best. Preheat broiler very hot. Place rack so that peppers don't touch the flame and roast, turning peppers as they blacken. As each pepper is fully roasted, place it in a paper bag and fold it closed. Remove one pepper at a time and use a knife to pull the skin off. Carefully cut around the stem so that it and the core and seeds come out together, letting the pepper drop into a bowl or jar. Barely cover the peppers with virgin olive oil and add a splash of balsamic vinegar. Store refrigerated.

2) Place a handful of sun-dried tomatoes in a pot with 1/2 - inch of water and stew until softened, adding more water if necessary. Remove and chop coarsely. Pour a little olive oil and balsamic vinegar over them. If available, fresh basil or oregano leaves may be sprinkled over the tomatoes.

3) Water buffalo mozzarella is a very soft, creamy cheese. It is expensive and perishable. Domestic mozzarella, if fresh and locally made, can substitute. Lay leaves of Boston lettuce on a plate and top with strips of peppers. Arrange two or three slices of mozzarella and a spoonful of sun-dried tomatoes on top. Slices of onion, a few wrinkled Italian olives, and Vinaigrette complete the salad.