Active Time

　　10 min

　　Total Time

　　30 min

　　Who doesn't love toasted cheese? Here it adds tang to a Mediterranean-inspired salad of frisée, broiled bell peppers, and shiitake mushrooms.

　　

Ingredients

Makes 4 servings

　　3 red, yellow, or orange bell peppers, cut into 1 1/2-inch-wide strips

　　16 large fresh shiitake mushrooms, stems discarded

　　2 tablespoons olive oil

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　3 tablespoons well-stirred refrigerated prepared basil pesto

　　1 (12-inch) baguette

　　8 ounces soft mild goat cheese

　　4 cups frisée or other mixed greens

　　2 teaspoons fresh lemon juice

　　

Step 1

Preheat broiler.

　　

Step 2

Toss together bell peppers, shiitakes, oil, salt, and pepper in a large bowl, then arrange in 1 layer in a 17- by 12-inch shallow baking pan. Broil 2 to 3 inches from heat until peppers begin to brown on edges, about 8 minutes. Turn vegetables over and broil until lightly charred, about 6 minutes more. Transfer to a clean bowl and toss with pesto. Leave broiler on.

　　

Step 3

Halve baguette crosswise, then lengthwise. Spread cheese over cut side of each piece. Transfer to a baking sheet and broil 2 to 3 inches from heat until cheese is golden brown in spots, 2 to 3 minutes.

　　

Step 4

Toss vegetables with frisée, lemon juice, and salt and pepper to taste. Serve salad with goat cheese toasts.