1 red bell pepper, roasted
1/3 c. pine nuts, toasted
1 lb. spinach, stemmed, torn
1 bunch arugula, 4-6 oz.
1 bunch basil, fresh, approximately 18 leaves
1/2 c. olive oil
1/4 c. Balsamic vinegar
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
1/4 lb. goat cheese

Wash spinach, argula, and basil and pat dry. In a saute pan heat oil and vinegar very hot. When vinegar starts to boil, add the pine nuts, salt and pepper. Tear greens into bite-size pieces and toss in a large salad bowl.

Add hot dressing to salad and place salad bowl over heat for about 30 seconds to wilt the greens. Divide salad on 6 plates. Garnish with roasted red pepper strips and crumbled goat cheese. Serve immediately. Serves: 6. (Prep and Cooking Time: 30 minutes)