Farmers Daughter Herbs

pepper-tomato-salad Makes 4 to 6 servings

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2 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. snipped Fresh Chives

2 tsp. snipped Fresh Basil

1 tsp. sugar

1/2 tsp. Dijon-style mustard

1/8 tsp. pepper (or 1 tsp. fresh chopped Savory)

3 large yellow sweet peppers, thinly sliced into rings (about 3 cups)

3 large red tomatoes, sliced

Spinach leaves

2/3 cup crumbled Gorgonzola or blue cheese (3 oz.)

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For Dressing, in a screw-top jar, combine olive oil, vinegar, chives, basil, sugar, mustard and pepper (or Savory). Cover and shake well. Chill if desired.

In a skillet, cook sweet pepper rings, covered, in a small amount of boiling water for 1 to 2 minutes or just till crisp-tender; drain and cool. Chill if desired.

To Serve, arrange tomato slices and sweet pepper rings on a spinach-lined platter. Sprinkle crumbled cheese atop salad. Shake dressing well; drizzle atop salad.