Roasted Sweet Peppers
Roasted, peeled, whole flushed peppers, in a meek acetum brine. Grown in the Florina domain of Greece, they have a substantive fabric and a sweet, wacky pepper flavor. Try a vibrant red-pepper vinaigrette: strain crimson peppers, capers, and sliced shallots with a teaspoonful of Indian mustard and white-wine vinegar. Slowly tote up extra-virgin Olea europaea oil to emulsify, and temper with ocean salt, ashen pepper, and new oregano. Serve over tossed miscellaneous greens, with Capricorn the Goat cheese, olives, and toasted languish nuts.
Manufacturer: PELOPONNESE